Fill your kettle and boil it. Pop the dried porcini mushrooms into a small, heatproof bowl and cover with boiling water. Leave for 5 mins to soak then drain the porcini and rinse well under a cold tap. Crumble the stock cube into a jug. Add the rinsed porcini. Pour over 600ml boiling water. Stir and leave to infuse.

Peel and thinly slice the onions. Trim the carrot and dice it into small pieces (no need to peel unless you want to). Peel the garlic cloves and thinly slice them.

Pour ½ tbsp olive oil into a deep frying pan and warm to a medium-high heat. Season the chicken with a pinch of salt and pepper and add it to the pan. Fry the chicken for 8-10 mins, turning once, till golden brown on both sides. Lift the chicken out onto a plate.

Turn the heat under the pan down to medium. Slide in the sliced onions, carrot and garlic. Drop in the thyme sprigs. Fry for 5 mins, stirring occasionally, till the veg are starting to soften.

Meanwhile, peel the potatoes and dice them into small pieces. When the veg in the pan have softened, slide in the chopped potatoes. Drain the cannellini beans and add them to the pan. Pour in the stock and porcini mushrooms. Stir to mix.

Nestle the chicken into the beans and veg. Cover the pan with a lid (or use a baking tray if you don't have a lid) and bring to the boil, then reduce to a simmer for 20 mins till the chicken is cooked through and tender.

While the chicken cooks, roughly chop the kale leave, discarding any really thick bits of core. When the chicken is cooked through, add the kale to the stew. Pour in half the pot of double cream. Gently stir. Cook for a further 2-3 mins, till the kale is tender. Ladle the chicken stew into a couple of deep bowls and serve.