Easy roast chicken
All the decadence and comfort of a full roast but without the trays, prep and washing-up. Plus you can use any left-over chicken in a quick caesar salad
Heat the oil in a frying pan over a medium heat and fry the onion with a pinch of salt, stirring often, for 20-30 mins until lightly golden, caramelised and very soft – add a splash of water during cooking if needed. Stir in the anchovies and garlic, and fry for 3-4 mins or until the anchovies have melted and the garlic is fragrant.
Tip the kale into the pan, add 100ml of water and cover with a lid. Leave for 5 mins to steam the kale. Remove the lid, stir in the vinegar and pine nuts, and fry for another 5-10 mins or until the liquid has evaporated. Season well to taste and add a splash more vinegar to taste, if you like.