Creamy chicken with leeks & beans

Name: Creamy chicken with leeks & beans
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Ingredients: 4 skin-on bone-in chicken thighs; 400 g leeks, finely sliced; 2 clove/s garlic, finely chopped; 1 tbsp rosemary, finely chopped (3-4 sprigs); 400 g cans mixed bean salad, drained and rinsed; 150 ml chicken stock; 1 tbsp wholegrain mustard; 3 tbsp half fat crème fraîche; 250 g quick-cook Italian spelt; 235 g pack ready washed spinach

This is comfort food that’s good for you too. A can of mixed beans is a savvy way to up the number of plant varieties, but cannellini or butter beans work just as well.

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HealthyHigh protein2 of your 5 a day12 plant varieties

Serves4
CourseMain meal
Prepare10 mins
Cook50 mins
Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 skin-on bone-in chicken thighs
400g leeks, finely sliced
2 clove/s garlic, finely chopped
1 tbsp rosemary, finely chopped (3-4 sprigs)
2 x 400g cans mixed bean salad, drained and rinsed
150ml chicken stock
1 tbsp wholegrain mustard
3 tbsp half fat crème fraîche
250g quick-cook Italian spelt
235g pack ready washed spinach

Preheat the oven to 180ºC, gas mark 4. Trim any excess fat from the chicken thighs and discard; season. Put the chicken, skin-side down, in a large, ovenproof sauté pan or shallow casserole dish. Set over a mediumhigh heat and cook for about 7-8 minutes until the skin is light golden and crisping up. Turn and cook for 2 minutes on the other side. Transfer to a plate and set aside.
Turn the heat down to medium and fry the leeks and garlic in the rendered chicken fat for 5 minutes until soft, then add the chopped rosemary and cook for 1 minute more. Stir in the beans, chicken stock, mustard and crème fraîche; season and bring to a simmer. Return the chicken to the pan, skin-side up, and transfer the dish to the oven. Cook for 30 minutes or until the chicken is cooked through, no pink meat remains and the juices run clear.
Meanwhile, fill a large saucepan with salted water and bring to the boil. Add the spelt and simmer for 10-12 minutes or until tender. Put the spinach in a colander and, once the spelt has cooked, drain it over the spinach to wilt. Put the spinach and spelt into the pan the spelt was cooked in, then stir to combine. Serve with the chicken and beans, finishing with some freshly ground black pepper.

Typical values per serving when made using specific products in recipe