Recipe – Chicken, Bean & Leek Traybake

I tried this recipe from Good Food magazine but had to make some changes as I didn’t think the timing was right and also switched to chicken breasts to make it more family friendly. My wife isn’t good with bones, or indeed chicken skin, so adjustments were required! It is a quite simple family meal though and perfect for a mid-week dish.

To feed four, you will need:

  • 4 chicken breasts with skin on
  • Olive oil
  • 2 leeks, sliced into circles
  • 1 garlic clove, crushed
  • 1 can cannellini beans, drained
  • 300ml chicken stock
  • 1 tablespoon wholegrain mustard
  • 70g crème fraîche

Pre-heat the oven to 180 degrees.

Heat a glug of olive oil in a frying pan until hot. Season the skin on the chicken breasts with salt and place in the frying pan, skin down. Fry for around 5 minutes until the skin is going dark. Place them skin side up in a high sided baking tray.

Put the leeks in the pan and fry until soft, add the garlic, stir and fry for another minute. Stir in the beans and transfer to the baking tray around the chicken. Pour the stock around the chicken and place in the oven for 20 minutes.

Take out the oven, dollop the crème fraîche and mustard around the chicken and stir into the stock. Return to the oven for another 15 minutes.

Serve with new potatoes and crusty bread.

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