Creamy chicken, bean & leek traybake

Name: Creamy chicken, bean & leek traybake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: British, European
Ingredients: 2 tbsp olive oil; 8 chicken thighs; 3 leeks, sliced into rounds; 2 large garlic cloves, crushed; 2 x 400g cans cannellini beans, drained and rinsed; 500ml hot chicken stock; 1½-2 tbsp wholegrain mustard; 100g crème fraîche; 1 large lemon, zested; crusty bread, to serve

3 steps

Prep:15minCook:45min

Updated at: Mon, 21 Oct 2024 17:22:33 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories936.8 kcal (47%)

Total Fat62.5 g (89%)

Carbs30 g (12%)

Sugars5.2 g (6%)

Protein55.7 g (111%)

Sodium550.9 mg (28%)

Fiber10.4 g (37%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 Tbspolive oil

2 x 400gcans cannellini beans

drained and rinsed

500mlchicken stock

hot

1 ½ Tbspwholegrain mustard

100gcrème fraîche

Instructions

Step 1

AirFry oil-coated chicken for 15 minutes at 250C.

olive oil2 Tbsp

chicken thighs8

Step 2

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 freezer-proof bags.