Instructions

1. Start by preparing the chicken. Flatten the chicken thighs slightly using a meat tenderiser, then season with salt and pepper.
2. Place a few basil leaves, one sun-blushed tomato and one mozzarella ball in the centre of each thigh. Roll them up and secure with a skewer.
3. Place the parcels in a baking dish, brush with olive oil and sprinkle with Italian herbs. Bake at 180°C for about 20 minutes, until golden. (You can also cook them in an air fryer.)
4. Meanwhile, make the stew. Heat the olive oil in a large pan or casserole dish. Add the celery, carrot, onion and garlic, and cook gently for about 8 minutes until softened.
5. Add the tinned tomatoes and Italian herbs. Fill the empty tomato tin with water and add enough to cover the vegetables. Crumble in the stock cube and bring to the boil.
6. Reduce the heat and simmer for about 20 minutes, until the vegetables are tender.
7. Stir in the basil and sun-blushed tomatoes, then blend the sauce briefly with a hand blender to create a rustic texture.
8. Add the cannellini beans and kale. If the sauce feels too thick, add a splash of water.
9. Place the cooked chicken parcels into the sauce, cover and simmer for about 8 minutes, until the greens have wilted and the chicken is fully cooked through.
10. Serve with extra mozzarella on top if you like, and a drizzle of pesto.
11. Enjoy with pasta, gnocchi, rice or crusty bread.