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Golden chicken thighs simmered with soft, sweet leeks, garlic, lemon and creamy white beans in a light, zesty sauce. It's simple, comforting and made in one pan.
You'll need a large, ovenproof frying pan or shallow casserole dish. If your pan isn't ovenproof, tip everything into a baking dish before step 7.
1.
Heat the oven to 200°C (180°C fan).
2.
Season the chicken with the thyme, salt and pepper.
3.
Heat the oil in a large ovenproof frying pan over a medium-high heat. Brown the chicken on both sides (4 minutes on each side), then lift it onto a plate.
4.
Reduce the heat to medium. Add the leeks and cook, stirring often, until softened (5–6 minutes). Add 1–2 tbsp of the stock if they start to stick.
5.
Add the garlic and lemon zest, and cook until fragrant (1 minute).
6.
Pour in the remaining stock and the lemon juice, stir in the beans, and bring to a simmer.
7.
Sit the chicken on top of the leeks and beans, leaving the tops of the thighs uncovered.
8.
Transfer to the oven, uncovered. Bake until the chicken is golden and cooked through with no pink meat, and the sauce has reduced slightly (20–25 minutes).
9.
Scatter with parsley and serve. Remember the pan handle will be very hot, so use an oven glove.
10.
11.
12.
Storage information
Cool within 2 hours, then cover and refrigerate for up to 3 days. Freeze in portions for up to 3 months and defrost overnight in the fridge. Reheat until steaming hot all the way through.
Tip
Heartier version: Serve with 150g new potatoes (skin on) or a slice of wholemeal bread per person to mop up the sauce.
Cost-saving tips
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