Creamy Truffle Chicken, Leek and Beans

Name: Creamy Truffle Chicken, Leek and Beans
Prep time: 5 min
Cook time: 27 min
Total time: 32 min
Yield: 4
Ingredients: 70g Truffle Pesto; 1 Jar Bold Bean Organic White Beans, with their bean stock; 2 Leeks, trimmed and cut into 1cm slices; 2 Garlic Cloves, thinly sliced; 2 tsp Thyme Leaves; 1 tbsp Olive Oil; 4 Skin-On Chicken Thighs; 1 tbsp Wholegrain Mustard, heaped; 20g Salted Butter; 1 Lemon; 200g Tenderstem Broccoli, ends trimmed; Maldon Salt, to taste

by Bold Bean Co

Poultry

4.2

5m prep time

32m total time

Easy level

12 ingredients

Creamy Truffle Chicken, Leek and Beans recipe by Bold Bean Co

Crispy chicken thighs on a bed of creamy truffle leeks and organic white beans. This indulgent centrepiece dish is the perfect weekend showstopper. A twist on your regular old Sunday roast. Hearty and filling and packed with flavour, make this for Sunday lunch and you’ll be sure to impress!

Method

Based on 4 servings, adjust as needed.

Step 1

Heat the oil in a large deep frying pan or shallow casserole dish over a medium heat. Season the chicken thighs with salt and pepper then add to the pan skin-side down and cook for 10 minutes until the skin is golden and crisp. Flip and cook for 4 more minutes, then transfer to a plate.

Step 2

Melt the butter in the pan and add the leeks. Cook, stirring occasionally, for 8-10 minutes until softened and starting to caramelise. Then add the garlic and thyme and cook for a minute more until fragrant.

Step 3

Pour in the beans with their bean stock, fill the jar ⅓ the way with water (if cooking for 4 people) and pour this in too, stir to combine. Stir in the truffle pesto and mustard. Nestle in the chicken thighs skin-side up to keep the skins crisp. Reduce the heat to low-medium and leave to simmer for 8-10 minutes.

Step 4

If serving with greens, chop off the woody ends of the broccoli and steam over a pot of boiling water for 5 minutes. If serving with charred lemon, cut the lemon in half then lightly brush the cut-sides with oil. Place them, cut-side down on a hot pan for a few minutes until bubbling and charred. Squeeze over the chicken, leeks and beans before serving.

Ingredients
Based on 4 servings

70g Truffle Pesto 1 x Sacla Truffle Pesto 90g
1 Jar Bold Bean Organic White Beans, with their bean stock 1 x Bold Bean Co Organic White Beans 570g
2 Leeks, trimmed and cut into 1cm slices 2 x Sainsbury's Leeks Loose
2 Garlic Cloves, thinly sliced 1 x Sainsbury's Garlic
2 tsp Thyme Leaves 1 x Sainsbury's Bunched Thyme 20g
1 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml
4 Skin-On Chicken Thighs 1 x Sainsbury's 1kg British Fresh Chicken Skin on Thighs
1 tbsp Wholegrain Mustard, heaped 1 x Sainsbury's Wholegrain Mustard 180g
20g Salted Butter 1 x Sainsbury's British Butter, Salted 250g
1 Lemon 1 x Sainsbury's Lemons
200g Tenderstem Broccoli, ends trimmed 1 x Sainsbury's Tenderstem Broccoli 200g
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g