Chicken & Leek
Chicken & Leek
Ingredients
- 3 chicken marylands
- 2 leeks, large, sliced into 1 cm rounds
- 4 garlic cloves, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 250 ml dry white wine
- 350 ml chicken stock
- 1 tablespoon dijon mustard
- 2 teaspoons fresh thyme leaves
- 400 g butter beans, cans, drained and rinsed
- 1 lemon, zest and juice
- as needed salt
- as needed black pepper, freshly cracked
- 3 tablespoons crème fraîche
- 1 handful parsley, chopped
Instructions
- 1
Preheat the oven to 180°C fan. Pat the chicken marylands dry with paper towels and season well with salt and freshly cracked black pepper.
⏱️ 5 min•🌡️ 180
- 2
Heat a large oven-safe Dutch oven or deep roasting pan over medium-high heat. Add the olive oil.
⏱️ 2 min
- 3
Place the seasoned chicken marylands skin-side down in the hot pan. Cook for 8–10 minutes until the skin is deeply golden and crisp.
⏱️ 10 min
- 4
Turn the chicken and cook for another 2 minutes. Remove the chicken to a plate and set aside.
⏱️ 2 min
- 5
Add the butter and sliced leeks to the same pan. Cook for 5 minutes, stirring occasionally, until the leeks have softened.
⏱️ 5 min
- 6
Stir in the thinly sliced garlic cloves and fresh thyme leaves. Cook for 1 minute until fragrant.
⏱️ 1 min
- 7
Pour in the dry white wine and simmer for 3–4 minutes to reduce slightly.
⏱️ 4 min
- 8
Stir in the Dijon mustard and chicken stock. Add the drained and rinsed butter beans to the pan.
⏱️ 2 min
- 9
Nestle the seared chicken marylands back into the pan with the leek and bean mixture.
⏱️ 1 min
- 10
Bake uncovered in the preheated oven for 45 minutes, or until the chicken is cooked through and tender.
⏱️ 45 min•🌡️ 180
- 11
Remove the pan from the oven and let the chicken rest for 5 minutes.
⏱️ 5 min
- 12
To serve, add a dollop of crème fraîche to each serving. Garnish with the lemon zest, a squeeze of lemon juice, and a handful of chopped parsley. Serve with warm sourdough bread on the side to soak up the delicious juices.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken & Leek
- 3 chicken marylands
- 2 leeks, large, sliced into 1 cm rounds
- 4 garlic cloves, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 250 ml dry white wine
- 350 ml chicken stock
- 1 tablespoon dijon mustard
- 2 teaspoons fresh thyme leaves
- 400 g butter beans, cans, drained and rinsed
- 1 lemon, zest and juice
- as needed salt
- as needed black pepper, freshly cracked
- 3 tablespoons crème fraîche
- 1 handful parsley, chopped
Instructions
- 1
Preheat the oven to 180°C fan. Pat the chicken marylands dry with paper towels and season well with salt and freshly cracked black pepper.
⏱️ 5 min•🌡️ 180 - 2
Heat a large oven-safe Dutch oven or deep roasting pan over medium-high heat. Add the olive oil.
⏱️ 2 min - 3
Place the seasoned chicken marylands skin-side down in the hot pan. Cook for 8–10 minutes until the skin is deeply golden and crisp.
⏱️ 10 min - 4
Turn the chicken and cook for another 2 minutes. Remove the chicken to a plate and set aside.
⏱️ 2 min - 5
Add the butter and sliced leeks to the same pan. Cook for 5 minutes, stirring occasionally, until the leeks have softened.
⏱️ 5 min - 6
Stir in the thinly sliced garlic cloves and fresh thyme leaves. Cook for 1 minute until fragrant.
⏱️ 1 min - 7
Pour in the dry white wine and simmer for 3–4 minutes to reduce slightly.
⏱️ 4 min - 8
Stir in the Dijon mustard and chicken stock. Add the drained and rinsed butter beans to the pan.
⏱️ 2 min - 9
Nestle the seared chicken marylands back into the pan with the leek and bean mixture.
⏱️ 1 min - 10
Bake uncovered in the preheated oven for 45 minutes, or until the chicken is cooked through and tender.
⏱️ 45 min•🌡️ 180 - 11
Remove the pan from the oven and let the chicken rest for 5 minutes.
⏱️ 5 min - 12
To serve, add a dollop of crème fraîche to each serving. Garnish with the lemon zest, a squeeze of lemon juice, and a handful of chopped parsley. Serve with warm sourdough bread on the side to soak up the delicious juices.
⏱️ 3 min