This deliciously rustic one-pot dish has all the flavour of a slow-cooked dinner, but is on the table in just an hour. Braised in a tomato-rich sauce boosted with beans, greens and olives, this Italian-style roast will fill the kitchen with a welcoming aroma. If you like, you could also serve this on a bed of mashed potato or rice.
Preheat oven to 200°C fan-forced. Heat oil in an ovenproof baking dish over medium-high heat. Season chicken with salt and place skin-side down in dish. Cook for 3–4 minutes or until skin is slightly golden. Set chicken aside on a plate and remove pan from heat. While chicken is browning, continue with step 2.
Tear leaves from cavolo nero stems, discarding stem. Roll up leaves and finely chop. Crush garlic. Drain beans.
Dissolve stock cube in 125ml (½ cup) boiling water. Place stock in baking dish with cannellini beans, garlic, cavolo nero, Italian Kitchen Herbs, cherry tomatoes, olives and red wine vinegar. Season with salt and pepper and stir to combine.
Place chicken on top of tomato mixture in dish.
Cover dish with lid and bake for 40 minutes or until chicken is tender and cooked through.
Carefully remove dish from oven and allow to cool slightly for 5 minutes. Divide chicken pot roast between bowls to serve.