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Creamy Truffle Chicken, Leeks + Beans
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Creamy Truffle Chicken, Leek + Beans
Rated 4.8 stars by 12 users
Servings
4
Cook Time
45 minutes
Author:
Bold Bean Co
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 (or dairy free alternative)
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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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2 tablespoons of truffle pesto (we used this one from M&S)
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1 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
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Crusty bread
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Steamed green such as kale or green beans
Serving suggestion
Directions
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.
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.
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.
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