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.
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
- 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
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.
Preheat the oven to 200°C.
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.
Transfer the chicken thighs to the oven and cook for 8-10 minutes.
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.
Add crème fraiche and spinach and cook for another 10 minutes.
Garnish with grated parmesan.
Ingredients
Directions
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.
Preheat the oven to 200°C.
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.
Transfer the chicken thighs to the oven and cook for 8-10 minutes.
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.
Add crème fraiche and spinach and cook for another 10 minutes.
Garnish with grated parmesan.