In a large, lidded skillet or Dutch oven over medium-high heat, add a glug of oil to coat the pan

Season the chicken with salt, then lay in the pan, skin side down, and cook for about 4 minutes. Flip, and cook for another 3-4 minutes. Set aside and work in batches until all the chicken is seared and golden. Remove the chicken from the pan.

Add about ½ pouch of Chimichurri and 1 cup of broth to the pan; using a wooden spoon to scrape up any bits from the chicken. Bring to a simmer, and reduce the broth by about half. Add the kale, beans, and a pinch of salt. Stir to combine

Nestle the chicken, skin side up back into the pan, and add the rest of the broth. Cover the pan and simmer on low heat for about 30 minutes. To crisp up the skin again, pop the pan under the broiler for about 3-5 minutes