Nigel Slater’s chicken with kale and miso recipe

Umami flavours, crunchy kale and soft noodles combine to make a satisfying supper in a bowlLightly brown 2 chicken breasts in a pan in a little olive oil. Slice 150g of small, white mushrooms. Peel and slice 2 cloves of garlic. Add the mushrooms and the garlic to the chicken, with a little more oil or butter if necessary, and leave to cook, stirring and turning the chicken occasionally. Pour 1 litre of chicken stock into the pan, bring to the boil then simmer for about 20 minutes. Continue readi