Chicken, Leek and Butter Bean Mustard Bake

• 1.2kgbone-in, skin-on chicken thighs, about 8
• 2 tbspolive oil, divided
• 500gleeks, washed well, trimmed, halved lengthways and sliced into 1cm half-moons
• 3garlic cloves, finely chopped
• 2 tbspwholegrain mustard
• 500mlhot chicken stock
• 480gdrained butter beans (about 2 × 400g tins), rinsed
• 150gspinach
• 1 tbspcider vinegar
• fine salt
• black pepper
• 900gfloury potatoes, peeled and sliced into 3mm rounds

Method

1. 1Heat the oven to 200°C fan. Put the potatoes in a saucepan, cover with cold water and bring to the boil. Simmer for 8 minutes until the slices are just flexible but still hold their shape, then drain and leave to steam dry for 2 minutes until their surfaces look matte.
2. 2While the potatoes cook, heat 1 tbsp olive oil in a wide 6-litre ovenproof casserole over a medium-high heat. Brown the chicken in two batches, skin-side down for 7 minutes until deeply golden, then turn and cook for 2 minutes until the underside has picked up colour. Lift onto a plate.
3. 3Turn the heat to medium and add the leeks to the casserole with a pinch of salt and plenty of black pepper. Cook for 8 minutes until collapsed and glossy, then stir in the garlic for 1 minute until fragrant.
4. 4Stir in the mustard, hot stock and butter beans. Bring to a simmer for 2 minutes until the broth is bubbling across the surface, scraping up any browned chicken bits from the base.
5. 5Nestle the chicken back into the leeks and beans, skin-side up. Arrange the potato slices around and partly over the chicken, keeping the skin exposed, then brush with the remaining olive oil. Bake for 35 minutes until the potato edges are starting to turn golden and the broth is bubbling at the centre.
6. 6Tuck the spinach into the hot broth around the chicken, then return the dish to the oven for 10 minutes until the spinach has wilted and the potatoes are crisp at the edges. The chicken should be steaming hot throughout with no pink remaining, or reach 75°C for 30 seconds at its thickest part.
7. 7Rest for 5 minutes until the broth settles slightly, then stir the cider vinegar into the beans and leeks without disturbing the potato top too much. Spoon the broth, beans and leeks around each chicken thigh.

Per serving

kcal

383

protein

17.9g

fibre

14.7g

carbs

60.1g

fat

9.2g