Throw together chicken thighs, cannellini beans and crème fraîche with a few other ingredients for this easy traybake. You can easily double it up and freeze the leftovers
Prep:5 mins
Serves 4
2 tbsp olive oil8 chicken thighs3 leeks, sliced into rounds2 large garlic cloves, crushed2 x 400g cans cannellini beans, drained and rinsed500ml hot chicken stock1½-2 tbsp wholegrain mustard100g crème fraîche1 large lemon, zestedcrusty bread, to serve
STEP 1Heat 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.)STEP 2Fry 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.STEP 3Scatter the lemon zest over the chicken and serve with crusty bread to mop up the juices.
