Creamy Truffle Chicken, Leeks + Beans
Creamy Truffle Chicken, Leek + Beans
1 tbsp olive oil
500g skin-on free-range chicken thighs
20g salted butter
2 large leeks, trimmed and cut into 1cm slices
2 large garlic cloves, thinly sliced
2 tsp thyme leaves
70 g truffle pesto (we used this one from M&S)
1 heaped tbsp wholegrain mustard
1 jar of Organic White Beans with their bean stock
Tenderstem broccoli with charred lemon
Shaved fennel salad from this recipe
Heat the oil in a large deep frying pan or shallow casserole dish over a medium heat. Season the chicken thighs with salt and pepper then add to the pan skin-side down and cook for 10 minutes until the skin is golden and crisp. Flip and cook for 4 more minutes, then transfer to a plate.
Melt the butter in the pan and add the leeks. Cook, stirring occasionally, for 8-10 minutes until softened and starting to caramelise. Then add the garlic and thyme and cook for a minute more until fragrant.
Pour in the beans with their bean stock, fill the jar ⅓ the way with water and pour this in too, stir to combine. Stir in the truffle pesto and mustard. Nestle in the chicken thighs skin-side up to keep the skins crisp. Reduce the heat to low-medium and leave to simmer for 8-10 minutes. Serve with steamed greens or the suggestions given above.