1. Preheat the oven to 160°C fan (180°C conventional).
2. Season the chicken pieces generously with salt and pepper.
3. Heat olive oil in a large casserole over medium–high heat. Brown the chicken pieces skin-side down until golden, then turn and colour lightly on the other side. Remove and set aside.
4. Reduce the heat slightly. Add onion and celery with a pinch of salt and cook for 8–10 minutes until softened and lightly golden.
5. Add sliced garlic and cook for 1 minute. Pour in the white wine and allow to reduce by half.
6. Stir in chopped tomatoes, stock, rosemary, bay leaves and thyme. Bring to a gentle simmer.
7. Return the chicken pieces to the pot, skin-side up. The liquid should come about two-thirds of the way up the chicken.
8. Cover and transfer to the oven. Braise for 1 hour 15 minutes, until the chicken is tender and reaches 75°C internally at the thickest point.
9. Remove the lid. Stir in the butter beans and cavolo nero around the chicken pieces.
10. Return to the oven uncovered for 20–25 minutes until the greens are tender and the sauce has thickened to a rich, glossy consistency.
11. Remove rosemary and bay leaves. Finish with lemon zest, chopped parsley and a drizzle of extra virgin olive oil before serving.

Multi-Cooker Option (Ninja Foodi MAX)

1. Select Sauté (High) and brown the chicken pieces in batches. Remove and set aside.
2. Sauté onion and celery until softened, then add garlic.
3. Deglaze with white wine and reduce.
4. Add tomatoes, stock and herbs. Return chicken to the pot.
5. Pressure cook on High for 20 minutes, then allow a natural release for 10 minutes before venting.
6. Switch to Sauté (Medium), stir in beans and cavolo nero, and simmer uncovered for 6–8 minutes until thickened.
7. Ensure chicken remains above 75°C before serving.