Creamy Truffle Chicken, Leeks + Beans
Creamy Truffle Chicken, Leek + Beans
Rated 4.9 stars by 7 users
Servings
4
Cook Time
30 minutes
Ingredients
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1 tbsp olive oil
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500g skin-on free-range chicken thighs
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20g salted butter
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2 large leeks, trimmed and cut into 1cm slices
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2 large garlic cloves, thinly sliced
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2 tsp thyme leaves
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70 g truffle pesto (we used this one from M&S)
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1 heaped tbsp wholegrain mustard
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1 jar of Organic White Beans with their bean stock
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Tenderstem broccoli with charred lemon
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Shaved fennel salad from this recipe
Serving suggestion
Directions
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.
