Serves 2
Directions
- 1Remove the bones from the chicken thighs, if desired.
- 2Season chicken thighs with salt and lay them skin-side down into a cold pan.
- 3Place the pan over a medium heat and cook the chicken without moving until the skin is deeply golden and crisp, about 8-10 minutes.
- 4Flip the chicken and cook through on the second side.
- 5Lift the chicken onto a board to rest.
- 6Slice the leeks, saving some of the white top to julienne.
- 7Add the sliced leeks to the same pan and let them soften in the rendered chicken fat.
- 8Splash in the white vinegar and dijon mustard and let it cook off.
- 9Add the chicken stock and simmer until the leeks turn silky.
- 10Stir in the crème fraîche and parmesan to make the sauce smooth and lightly creamy.
- 11Fold in the white beans with the chilli flakes and let everything warm through.
- 12Slice the chicken and settle it back into the pan.
- 13Spoon the sauce over the top of the chicken.
- 14Mix the parsley, dill, julienned leek and lemon juice in a small bowl.
- 15Spoon the herb salad over each plate just before serving.
Ingredients
- 400 g chicken thighs, skin-on and boneless
- Salt
- pepper
- 2 leeks, sliced
- 2 tsp white vinegar
- 120 ml chicken stock
- 1 tbsp Dijon mustard
- 1 tbsp crème fraîche
- 30 g parmesan, finely grated
- 400 g Butterbeans, drained
- 1 tsp chilli flakes
- 1 Small handful parsley, chopped
- 1 Small handful dill, chopped
- 0.25 leek, julienned
- 1 tbsp lemon juice
Equipment
panboardsmall bowl
Tips
- Save some white leek top to julienne for the herb salad.
- Serve with a lemon wedge.
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