Description
Crispy, flavourful and quick this bean, leak and chicken bake requires only 40 mins to make. Enjoy an easy dinner with minimal cleanup.
Ingredients
Units
- 4 Chicken thighs
- 2 leeks
- 1/2 bag /100g kale or cavolo nero
- 1 bay leaf
- 3 garlic cloves
- 1 tin white beans (cannellini/butter beans etc)
- 4 tbsp / 40g sour cream or creme fraiche (or replace with heavy cream)
- 2 Tbsp dijon mustard
- 250ml chicken or veg stock
- Pinch of nutmeg
- Sage (5g)
Instructions
- Start by preparing your ingredients, top and tail your leeks, removing the dark green leafy tops. Thinly slice the white and light green section of the leek, then rinse thoroughly in lots of water to remove any grit before draining.
- Wash the kale, then remove the stems. Thinly slice the stems separately and roughly chop the kale leaves.
- Add the leeks and kale stems into a casserole over a medium heat with a drizzle of oil. Sautee for 2 minutes until the leeks have started to soften but are still bright green. Grate in the garlic cloves, add the bay leaf and saute for 1 minute more
- Add the beans, cream, dijon mustard, stock, a pinch of nutmeg and salt and pepper to taste. Rub the chicken pieces with oil, and season with salt and pepper. Nestle the chicken in the liquid, skin side up.Roast in the oven at 200 °C for 20 minutes, or until the chicken is cooked through and the skin is starting to brown.
- Remove the chicken thighs and add the kale into the bean mixture. If the mixture looks a bit dry, add a splash of water. Place the chicken thighs back over the kale and pop the dish back into the oven at 230C for 6-10 minutes to brown the chicken. In the final 5 minutes toss the sage in a touch of oil, scatter over the chicken then cook until crisped.
- Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 5-8 minutes active cook time, the rest takes place in the oven
- Category: Mains
- Method: Oven Bake
- Cuisine: Italian-inspired