Chicken thighs with creamy leeks, beans & spinach

Name: Chicken thighs with creamy leeks, beans & spinach
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 4 Duchy Organic Free Range Chicken Thighs, skin on, bone in (typical pack weight 600g); 1 tbsp olive oil; 200 ml dry white wine; 3 leeks, trimmed, finely sliced; 20 g pack dill, stalks finely chopped, leaves chopped; 570 g jar Bold Bean Co Organic White Beans; 260 g pack Essential Spinach, roughly chopped; 100 ml crème fraîche

A comforting and veg-forward yet hearty chicken dish that’s on the table in half an hour.

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Serves4
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

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4 Duchy Organic Free Range Chicken Thighs, skin on, bone in (typical pack weight 600g)
1 tbsp olive oil
200ml dry white wine
3 leeks, trimmed, finely sliced
20g pack dill, stalks finely chopped, leaves chopped
570g jar Bold Bean Co Organic White Beans
260g pack Essential Spinach, roughly chopped
100ml crème fraîche

Preheat the oven to 200°C, gas mark 6. Warm a large lidded frying pan over a medium- high heat. Rub the chicken thighs with the oil and season well. Sear for 8 minutes, turning regularly, until golden and crisp. Remove to a baking tray and finish cooking in the oven for 15 minutes, until cooked through with no pink meat, and juices that run clear.
Meanwhile, deglaze the frying pan with the wine, then add the leeks and dill stalks. Stir well, pop the lid on and cook over a low heat for 10 minutes, until soft and sweet.
Stir in the beans with their liquid and the spinach. Simmer for 5 minutes, then stir in the crème fraîche and dill leaves (reserve a few). Season to taste and add a dash of water to loosen, if needed.
Divide the beans between wide bowls or plates, top with the crispy chicken thighs, scatter with the reserved dill, then serve.