CREAMY CHICKEN, BEAN & LEEK TRAYBAKE RECIPE | BBC GOOD FO…
Throw together chicken thighs, cannellini beans and crème fraîche with a few other ingredients for this easy traybake. You can easily double it up and freeze the leftovers
Provided by Esther Clark
Categories Dinner, Main course, Supper
Total Time 55 minutes
Prep Time 5 minutes
Cook Time 50 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Heat the oil over a high heat in a large non-stick frying pan. Season the chicken thighs and fry, skin-side down, for 5 mins until golden and crisp. Transfer, skin-side up, to a large baking tray. (If you’re doubling up this recipe, fry in batches and divide between two baking trays.)
- 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 freezerproof bags.
- Scatter the lemon zest over the chicken and serve with crusty bread to mop up the juices.
Nutrition Facts : Calories 547 calories, FatContent 32 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 12 grams fiber, ProteinContent 34 grams protein, SodiumContent 1.7 milligram of sodium
CREAMY CHICKEN, BEAN & LEEK TRAYBAKE RECIPE | BBC GOOD FO…
Throw together chicken thighs, cannellini beans and crème fraîche with a few other ingredients for this easy traybake. You can easily double it up and freeze the leftovers
Provided by Esther Clark
Categories Dinner, Main course, Supper
Total Time 55 minutes
Prep Time 5 minutes
Cook Time 50 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oven to 200C/180C fan/gas 6. Heat the oil over a high heat in a large non-stick frying pan. Season the chicken thighs and fry, skin-side down, for 5 mins until golden and crisp. Transfer, skin-side up, to a large baking tray. (If you’re doubling up this recipe, fry in batches and divide between two baking trays.)
- 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 freezerproof bags.
- Scatter the lemon zest over the chicken and serve with crusty bread to mop up the juices.
Nutrition Facts : Calories 547 calories, FatContent 32 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 12 grams fiber, ProteinContent 34 grams protein, SodiumContent 1.7 milligram of sodium
More about "magazine app recipes"
CREAMY CHICKEN, BEAN & LEEK TRAYBAKE RECIPE | BBC GOOD FO…
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner, Main course, Supper
Calories 547 calories per serving
- Scatter the lemon zest over the chicken and serve with crusty bread to mop up the juices.
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