Print Options:

Chicken and Bean Bake

Yields1 ServingPrep Time15 minsCook Time1 hr 40 minsTotal Time1 hr 55 mins

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.

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
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.