Leek, Potato & Butter Bean Chicken
Leek, Potato & Butter Bean Chicken
Ingredients
For the Chicken and Stew
- 4 chicken thighs, cut into 2 pieces each
- 4 leeks, finely chopped
- 8 garlic cloves, finely chopped
- 8 potatoes, roughly chopped
- 4 cans butter beans
- 4 cans water, (using empty butter bean tins)
- 4 tablespoons miso paste
- to taste salt
- to taste pepper
- as needed olive oil, for frying and sautéing
- 4 splashes white wine vinegar
For the Gremolata
- 2 bunches parsley, finely chopped
- 4 lemon, juice and zest
- 4 garlic cloves, grated
- 8 tablespoons olive oil, or enough to get desired consistency
- 4 pinches salt
For the Potato Skins
- from 8 potatoes potato skins
- 4 tablespoons olive oil
- 4 pinches salt
- 4 pinches pepper
Instructions
- 1
Preheat your oven to 160 degrees Celsius (325°F). Pat the chicken thigh pieces dry with a paper towel. Season generously with salt and pepper on both sides.
⏱️ 5 min•🌡️ 160
- 2
Heat olive oil in a large oven-safe pan over high heat. Place the chicken pieces skin-side down in the hot pan. Place a protein press (or another heavy pan) on top of the chicken. Cook until the skin is deeply golden and crispy. Flip the chicken and cook the other side for 1 minute. Remove the cooked chicken from the pan and set aside.
⏱️ 10 min
- 3
In the same pan, using the leftover chicken juices and olive oil, add the finely chopped leeks with a pinch of salt. Sauté until soft and sweet, covering the pan with a lid during sautéing.
⏱️ 5 min
- 4
While the leeks are cooking, peel the potatoes and roughly chop them. Add the roughly chopped potatoes to the pan with the leeks. Stir to combine. Cover the pan with a lid and let them cook for 5 minutes.
⏱️ 5 min
- 5
Add the finely chopped garlic and a splash of white wine vinegar to the pan. Stir everything together. Cook for a further 5 minutes.
⏱️ 5 min
- 6
Pour in the entire cans of butter beans (including their liquid). Fill the empty butter bean cans with water and add that to the pan as well. Add the miso paste and pepper. Stir until combined. Cover the pan and cook until the potatoes are fork-tender.
⏱️ 10 min
- 7
Scoop out about 6 cups of the cooked leek, potato, and butter bean mixture and transfer it to a blender cup or heat-proof bowl. Set aside to cool.
⏱️ 5 min
- 8
Nest the seared chicken pieces back into the remaining mixture in the pan. Transfer the pan to the preheated oven. Cook for 15 minutes.
⏱️ 15 min•🌡️ 160
- 9
While the chicken is in the oven, finely chop the parsley. Grate the garlic cloves and the zest of the lemons directly into the chopped parsley in a bowl. Add a pinch of salt and the olive oil. Mix well until it forms a loose, drizzly consistency.
⏱️ 10 min
- 10
Once the puree base mixture has cooled, squeeze the juice of the lemons into the blender cup with the mixture. Blend until silky smooth.
⏱️ 5 min
- 11
In a bowl, combine the potato skins with the olive oil, salt, and pepper. Mix by hand to ensure they are well coated. Spread the seasoned skins in a single layer on a baking sheet lined with parchment paper. Roast in the oven until golden and crisp, which can be done alongside the chicken if space allows.
⏱️ 15 min•🌡️ 160
- 12
To assemble, spoon the silky smooth puree onto the bottom of a plate. Place the cooked chicken pieces on top of the puree. Add a generous portion of the leek, potato, and butter bean mixture next to or around the chicken. Drizzle the gremolata over the chicken and mixture. Finish by scattering the crispy potato skins on top.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Leek, Potato & Butter Bean Chicken
For the Chicken and Stew
- 4 chicken thighs, cut into 2 pieces each
- 4 leeks, finely chopped
- 8 garlic cloves, finely chopped
- 8 potatoes, roughly chopped
- 4 cans butter beans
- 4 cans water, (using empty butter bean tins)
- 4 tablespoons miso paste
- to taste salt
- to taste pepper
- as needed olive oil, for frying and sautéing
- 4 splashes white wine vinegar
For the Gremolata
- 2 bunches parsley, finely chopped
- 4 lemon, juice and zest
- 4 garlic cloves, grated
- 8 tablespoons olive oil, or enough to get desired consistency
- 4 pinches salt
For the Potato Skins
- from 8 potatoes potato skins
- 4 tablespoons olive oil
- 4 pinches salt
- 4 pinches pepper
Instructions
- 1
Preheat your oven to 160 degrees Celsius (325°F). Pat the chicken thigh pieces dry with a paper towel. Season generously with salt and pepper on both sides.
⏱️ 5 min•🌡️ 160 - 2
Heat olive oil in a large oven-safe pan over high heat. Place the chicken pieces skin-side down in the hot pan. Place a protein press (or another heavy pan) on top of the chicken. Cook until the skin is deeply golden and crispy. Flip the chicken and cook the other side for 1 minute. Remove the cooked chicken from the pan and set aside.
⏱️ 10 min - 3
In the same pan, using the leftover chicken juices and olive oil, add the finely chopped leeks with a pinch of salt. Sauté until soft and sweet, covering the pan with a lid during sautéing.
⏱️ 5 min - 4
While the leeks are cooking, peel the potatoes and roughly chop them. Add the roughly chopped potatoes to the pan with the leeks. Stir to combine. Cover the pan with a lid and let them cook for 5 minutes.
⏱️ 5 min - 5
Add the finely chopped garlic and a splash of white wine vinegar to the pan. Stir everything together. Cook for a further 5 minutes.
⏱️ 5 min - 6
Pour in the entire cans of butter beans (including their liquid). Fill the empty butter bean cans with water and add that to the pan as well. Add the miso paste and pepper. Stir until combined. Cover the pan and cook until the potatoes are fork-tender.
⏱️ 10 min - 7
Scoop out about 6 cups of the cooked leek, potato, and butter bean mixture and transfer it to a blender cup or heat-proof bowl. Set aside to cool.
⏱️ 5 min - 8
Nest the seared chicken pieces back into the remaining mixture in the pan. Transfer the pan to the preheated oven. Cook for 15 minutes.
⏱️ 15 min•🌡️ 160 - 9
While the chicken is in the oven, finely chop the parsley. Grate the garlic cloves and the zest of the lemons directly into the chopped parsley in a bowl. Add a pinch of salt and the olive oil. Mix well until it forms a loose, drizzly consistency.
⏱️ 10 min - 10
Once the puree base mixture has cooled, squeeze the juice of the lemons into the blender cup with the mixture. Blend until silky smooth.
⏱️ 5 min - 11
In a bowl, combine the potato skins with the olive oil, salt, and pepper. Mix by hand to ensure they are well coated. Spread the seasoned skins in a single layer on a baking sheet lined with parchment paper. Roast in the oven until golden and crisp, which can be done alongside the chicken if space allows.
⏱️ 15 min•🌡️ 160 - 12
To assemble, spoon the silky smooth puree onto the bottom of a plate. Place the cooked chicken pieces on top of the puree. Add a generous portion of the leek, potato, and butter bean mixture next to or around the chicken. Drizzle the gremolata over the chicken and mixture. Finish by scattering the crispy potato skins on top.
⏱️ 5 min