Pat the chicken pieces dry, then season with salt and pepper. Dredge lightly in flour, shaking off any excess. Ensure fillets are about 2 cm thick.

Heat 15 ml of olive oil in a skillet over medium-high heat. Add the chicken and cook for about 3–4 minutes on each side until golden and just cooked through. Remove and set aside.

In the same skillet, add the remaining 30 ml of olive oil. Add the chopped shallots and cook for about 3–4 minutes until softened and translucent. Add the minced garlic and cook for another minute.

Pour in the apple cider vinegar, scraping the bottom of the pan to lift any caramelised bits. Let simmer for about 2 minutes until slightly reduced.

Add the chicken broth, cannellini beans, rosemary and thyme to the pan. Season with salt. Return the chicken fillets and allow the mixture to simmer on low for 10–12 minutes, or until the sauce has thickened and the chicken is cooked through.

During the last 3 minutes of cooking, add the torn cavolo nero leaves. Stir to combine, turn off the heat, cover with a lid and allow the cavolo nero to wilt and become tender.

Serve on a platter, season with freshly cracked pepper, lemon zest, a drizzle of olive oil and a splash of apple cider vinegar.