Try this healthy chicken casserole, then check out our healthy chicken soup, healthy chicken stew, healthy chilli and more healthy one-pot recipes.


  • olive oil
  • 4 whole skin-on chicken thighs
  • 1 leeks, chopped
  • 2 tsp Dijon mustard
  • 250ml chicken stock
  • 210g tin butter beans, drained


  • 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.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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