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Braised chicken breasts with cannellini, leeks & rosemary
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1 tbsp olive oil
1 pack 2 British chicken breast fillets (about 300g)
2 leeks, finely sliced
1 celery stalk, finely sliced
400g can cannellini beans, drained and rinsed
3 sprigs rosemary
200ml fresh Cooks’ Ingredients Chicken Stock
1 tbsp lemon juice
2 tbsp single cream
1. Preheat the oven to 180ºC, gas mark 4. Heat the olive oil in a large, ovenproof frying pan over a high heat. Season the chicken breasts and sear for 2 minutes on each side, then remove and set aside. Turn the heat to medium under the pan and add the leeks and celery. Fry gently for 6 minutes, until wilted.
2. Stir in the cannellini beans, rosemary and chicken stock. Bring to a simmer, then nestle the chicken breasts back into the pan. Transfer to the oven for 15-20 minutes or until the chicken is completely cooked through, the juices run clear and there is no pink meat.
3. Remove from the oven and stir the lemon juice into the beans, then the cream. Season with a little black pepper and serve.
Cook’s tip Swap the cannellini beans for haricot or butter beans. Both work just as well and if you haven’t got any chicken, how about trying this recipe with pork chops, or even salmon or firm white fish fillets? Just adjust the cooking time according to pack instructions, or until thoroughly cooked through and opaque.
Typical values per serving:
2 of your 5 a day; source of fibre; high in protein.
This recipe was first published in April 2020.