Crispy Chicken & Leek-y Beans

Serves 2
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Directions

  1. 1Remove the bones from the chicken thighs, if desired.
  2. 2Remove the bones from the chicken thighs, if desired.
  3. 3Remove the bones from the chicken thighs, if desired.
  4. 4Season chicken thighs with salt and lay them skin-side down into a cold pan.
  5. 5Season chicken thighs with salt and lay them skin-side down into a cold pan.
  6. 6Season chicken thighs with salt and lay them skin-side down into a cold pan.
  7. 7Place the pan over a medium heat and cook the chicken without moving until the skin is deeply golden and crisp, about 8-10 minutes.
  8. 8Place the pan over a medium heat and cook the chicken without moving until the skin is deeply golden and crisp, about 8-10 minutes.
  9. 9Place the pan over a medium heat and cook the chicken without moving until the skin is deeply golden and crisp, about 8-10 minutes.
  10. 10Flip the chicken and cook through on the second side.
  11. 11Flip the chicken and cook through on the second side.
  12. 12Flip the chicken and cook through on the second side.
  13. 13Lift the chicken onto a board to rest.
  14. 14Lift the chicken onto a board to rest.
  15. 15Lift the chicken onto a board to rest.
  16. 16Slice the leeks, saving some of the white top to julienne.
  17. 17Slice the leeks, saving some of the white top to julienne.
  18. 18Slice the leeks, saving some of the white top to julienne.
  19. 19Add the sliced leeks to the same pan and let them soften in the rendered chicken fat.
  20. 20Add the sliced leeks to the same pan and let them soften in the rendered chicken fat.
  21. 21Add the sliced leeks to the same pan and let them soften in the rendered chicken fat.
  22. 22Splash in the white vinegar and dijon mustard and let it cook off.
  23. 23Splash in the white vinegar and dijon mustard and let it cook off.
  24. 24Splash in the white vinegar and dijon mustard and let it cook off.
  25. 25Add the chicken stock and simmer until the leeks turn silky.
  26. 26Add the chicken stock and simmer until the leeks turn silky.
  27. 27Add the chicken stock and simmer until the leeks turn silky.
  28. 28Stir in the crème fraîche and parmesan to make the sauce smooth and lightly creamy.
  29. 29Stir in the crème fraîche and parmesan to make the sauce smooth and lightly creamy.
  30. 30Stir in the crème fraîche and parmesan to make the sauce smooth and lightly creamy.
  31. 31Fold in the white beans with the chilli flakes and let everything warm through.
  32. 32Fold in the white beans with the chilli flakes and let everything warm through.
  33. 33Fold in the white beans with the chilli flakes and let everything warm through.
  34. 34Slice the chicken and settle it back into the pan.
  35. 35Slice the chicken and settle it back into the pan.
  36. 36Slice the chicken and settle it back into the pan.
  37. 37Spoon the sauce over the top of the chicken.
  38. 38Spoon the sauce over the top of the chicken.
  39. 39Spoon the sauce over the top of the chicken.
  40. 40Mix the parsley, dill, julienned leek and lemon juice in a small bowl.
  41. 41Mix the parsley, dill, julienned leek and lemon juice in a small bowl.
  42. 42Mix the parsley, dill, julienned leek and lemon juice in a small bowl.
  43. 43Spoon the herb salad over each plate just before serving.
  44. 44Spoon the herb salad over each plate just before serving.
  45. 45Spoon the herb salad over each plate just before serving.

Ingredients

  • 400 g chicken thighs, skin-on and boneless
  • 400 g chicken thighs, skin-on and boneless
  • 400 g chicken thighs, skin-on and boneless
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • 2 leeks, sliced
  • 2 leeks, sliced
  • 2 leeks, sliced
  • 2 tsp white vinegar
  • 2 tsp white vinegar
  • 2 tsp white vinegar
  • 120 ml chicken stock
  • 120 ml chicken stock
  • 120 ml chicken stock
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp Dijon mustard
  • 1 tbsp crème fraîche
  • 1 tbsp crème fraîche
  • 1 tbsp crème fraîche
  • 30 g parmesan, finely grated
  • 30 g parmesan, finely grated
  • 30 g parmesan, finely grated
  • 400 g Butterbeans, drained
  • 400 g Butterbeans, drained
  • 400 g Butterbeans, drained
  • 1 tsp chilli flakes
  • 1 tsp chilli flakes
  • 1 tsp chilli flakes
  • 1 Small handful parsley, chopped
  • 1 Small handful parsley, chopped
  • 1 Small handful parsley, chopped
  • 1 Small handful dill, chopped
  • 1 Small handful dill, chopped
  • 1 Small handful dill, chopped
  • 0.25 leek, julienned
  • 0.25 leek, julienned
  • 0.25 leek, julienned
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice
  • 1 tbsp lemon juice

Equipment

panboardsmall bowl

Tips

  • Save some white leek top to julienne for the herb salad.
  • Serve with a lemon wedge.