Step 1

Place flour on a plate. Coat the chicken in flour and shake off excess. Reserve any leftover flour.

Step 2

Heat half the oil in a large saucepan over medium-high heat. Add the chicken and cook for 4 minutes each side or until golden. Transfer to a plate.

Step 3

Add the remaining oil to the pan. Heat over medium-high heat. Add mushroom, shallot, carrot, garlic and three-quarters of the thyme. Cook, stirring, for 5 minutes or until softened. Add reserved flour. Stir until combined. Gradually add stock and 165ml (2/3 cup) water, stirring constantly, until smooth.

Step 4

Return chicken to pan. Bring to the boil. Reduce heat to medium and simmer, covered, for 25 minutes or until chicken is cooked through. Add beans and kale. Cook, uncovered, for 5 minutes or until heated through. Stir in lemon juice and season with pepper. Serve sprinkled with remaining thyme.