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Ingredients
Method
- 2 tbsp olive oil
- 8 whole chicken thighs
- 3 leeks, sliced
- 2 crushed garlic cloves
- 2 x 400g tins of cannellini beans, drained
- 500ml chicken stock
- 2 tbsp mustard
- 100g crème fraîche
- 1 lemon, zest only
- Crusty bread, to serve
- Preheat the oven to 200C. Season the chicken thighs and fry skin-side down for about 5 mins, or until golden. Flip them over and transfer to a baking tray. Meanwhile, fry the leeks in a pan to soften, then add the garlic and fry for an extra minute. Stir in the beans, and spoon the lot into the tray around the chicken thighs.
- Pour the stock over the beans, and season well. Roast for 20 mins, then stir in the crème fraîche and mustard. Roast for another 10 mins, then scatter with lemon zest and serve with bread.
50 mins
4 serving
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