Chicken and Leek Traybake
Chicken and Leek Traybake



  • 2 tbsp olive oil
  • 8 chicken thighs
  • 3 sliced leeks
  • 2 crushed garlic cloves
  • 2 x 400g tins of cannellini beans, drained
  • 500ml chicken stock
  • 2 tbsp mustard
  • 100g creme fraiche
  • 1 lemon, zest only
  • Preheat the oven to 200C. Heat the oil in a pan and season the chicken before frying, skin-side down, for 5 mins. Transfer to a baking tray, and arrange skin-side up.
  • Fry the leeks for 5 mins to soften, then add the garlic and fry for a minute more. Stir in the beans, mix to combine, then spoon into the tray around the chicken. Pour over the stock, season well, and roast for 20 mins. Remove from the oven, stir in the cream and mustard, then roast for 15 mins more. Sprinkle with lemon zest and serve with bread.
50 mins
4 serving

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