Nutrition and extra info
Nutrition: Per serving
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
Chicken’s many plus points – its versatility, as well as the ease and speed with which it…
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
Heat the oven to 200C/180C fan/gas 6. Heat the oil over a high heat in a large non-stick frying pan. Season the chicken thighs and fry, skin-side down, for 5 mins until golden and crisp. Transfer, skin-side up, to a large baking tray. (If you’re doubling up this recipe, fry in batches and divide between two baking trays.)
Fry the leeks in the pan for 5 mins or until just softened. Add the garlic and fry for 1 min more. Stir in the beans, then spoon into the tray, or trays, around the chicken. Pour the stock over the beans and season to taste. Roast for 20 mins, then remove from the oven and stir the mustard and crème fraîche through the beans. Roast for 10-15 mins more, or until the chicken is cooked through. To freeze, leave to cool completely and transfer to large freezerproof bags.
Scatter the lemon zest over the chicken and serve with crusty bread to mop up the juices.
Source: Read Full Article