Chicken and Bean Bake

Crispy, golden chicken thighs are paired with butter beans and hearty greens in this wonderfully simple one-pan recipe.

Ideal for slow cooking on weekends.

AuthorNick
Category
DifficultyIntermediate
Yields1 Serving
Prep Time15 mins
Cook Time1 hr 40 mins



Shopping list

For the chicken bean bake:

  • 6 boneless chicken thighs
  • 750ml chicken stock
  • 200g crème fraiche
  • 300g baby spinach
  • 2 x 400g butter beans, drained
  • 4 leeks, sliced
  • 150g parmesan cheese, grated for topping
For the marinade:

  • 8 tbsp olive oil
  • 2 tbsp Worcestershire sauce
  • 2 tbsp wholegrain mustard
  • 1 tbsp soy sauce
  • 3 garlic cloves, crushed
  • Salt and pepper, to taste

Method

1

Mix all the marinade ingredients together in a bowl and then coat the chicken thighs in the marinade. Transfer to the fridge and leave to marinate for at least 2 hours, though preferably overnight.

2

Preheat the oven to 200°C.

3

In an oven-proof tray, heat oil and cook chicken skin side down for a few minutes until crisp and brown. Then, turn over the chicken thighs and repeat the process.

4

Transfer the chicken thighs to the oven and cook for 8-10 minutes.

5

Turn the oven down to 160°C and add the leaks, butter beans, chicken stock. Leave to slow cook for 60-80 minutes until juices run clear.

6

Add crème fraiche and spinach and cook for another 10 minutes.

7

Garnish with grated parmesan.

Ingredients

For the chicken and bean bake
 6 Boneless chicken thighs
 750 ml Chicken stock
 200 g Crème fraiche
 300 g Baby spinach
 400 g Butter beans, drained
 400 g Butter beans, drained
 4 Leeks, sliced
 150 g Parmesan cheese, grated for topping
For the marinade
 8 tbsp Olive oil
 2 tbsp Worcestershire sauce
 2 tbsp Wholegrain mustard
 1 tbsp Soy sauce
 3 Garlic cloves, crushed
 Salt and pepper, to taste

Directions

1

Mix all the marinade ingredients together in a bowl and then coat the chicken thighs in the marinade. Transfer to the fridge and leave to marinate for at least 2 hours, though preferably overnight.

2

Preheat the oven to 200°C.

3

In an oven-proof tray, heat oil and cook chicken skin side down for a few minutes until crisp and brown. Then, turn over the chicken thighs and repeat the process.

4

Transfer the chicken thighs to the oven and cook for 8-10 minutes.

5

Turn the oven down to 160°C and add the leaks, butter beans, chicken stock. Leave to slow cook for 60-80 minutes until juices run clear.

6

Add crème fraiche and spinach and cook for another 10 minutes.

7

Garnish with grated parmesan.

Chicken and Bean Bake

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