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Ingredients
- olive oil
- whole skin-on chicken thighs 4
- leeks 1, chopped
- Dijon mustard 2 tsp
- chicken stock 250ml
- butter beans 210g tin, drained
Method
-
Step 1
Heat a little oil in a large deep shallow pan and fry the chicken all over until browned. Scoop out then add the leeks and fry until they soften. Stir in the mustard and stock and bring to a simmer. Tip in the butter beans and stir. Sit the chicken thighs skin-side up on top. Cover and simmer for 25-30 minutes. Scatter over the parsley before serving.
Nutritional Information
- Kcals 385
- Fat 22.7g
- Carbs 9.1g
- Fibre 4.4g
- Protein 25.8g
- Salt 1.6g
