Name: Creamy Truffle Chicken, Leek + Beans
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 tbsp olive oil; 500g skin-on free-range chicken thighs; 20g salted butter (or dairy free alternative); 2 large leeks, trimmed and cut into 1cm slices; 2 large garlic cloves, thinly sliced; 2 tsp thyme leaves; 2 tablespoons of truffle pesto (we used this one from M&amp;S); 1 tbsp wholegrain mustard; 1 jar of Organic White Beans / Queen Cannellini Beans with their bean stock; Tenderstem broccoli with charred lemon; Shaved fennel salad from this recipe; Crusty bread; Steamed green such as kale or green beans

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

bean-recipe-creamy-truffle-chicken-leek-beans-boldbeanco

G D*

Rated 5.0 stars by 1 users

Creamy Truffle Chicken, Leeks + Beans

Feeds: 4

Takes: 45 minutes

Ingredients

1 tbsp olive oil
500g skin-on free-range chicken thighs
20g salted butter (or dairy free alternative)
2 large leeks, trimmed and cut into 1cm slices
2 large garlic cloves, thinly sliced
2 tsp thyme leaves
2 tablespoons of truffle pesto (we used this one from M&S)
1 tbsp wholegrain mustard
1 jar of Organic White Beans / Queen Cannellini Beans with their bean stock

Serving suggestion

Tenderstem broccoli with charred lemon
Shaved fennel salad from this recipe
Crusty bread
Steamed green such as kale or green beans

Made with:
Organic White Beans

These white haricot beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto.

Directions

step 1
Heat the oil in a large deep frying pan or shallow casserole dish over a medium-high heat. Season the chicken thighs with salt and pepper then add to the pan skin-side down and cook for 12-15 minutes until the skin is golden and crisp. Flip and cook for 4 more minutes, then transfer to a plate.
step 2
Melt the butter in the same pan you cooked the chicken in - keeping the chicken fat in the pan - and 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.
step 3
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, mustard and season generously with cracked black pepper. Nestle in the chicken thighs skin-side up to keep the skins crisp. Reduce the heat to low-medium and leave to simmer for 7-8 minutes. Serve with steamed greens or the suggestions given above.

Made with:
Organic White Beans

These white haricot beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto.

Creamy White Beans

Our Organic White Beans are slow-cooked with a pinch of salt. Their ultra creaminess make them the perfect base for beany broths, a protein-rich mash or as a sub for rice in your favourite risotto. Don’t drain, rinse or throw that “bean-stock”, CELEBRATE IT. We love them in this miso bowl or the newly invented, BEAN-OTTO.

Cook With White Beans