Creamy chicken with leeks & beans

Preheat the oven to 180ºC, gas mark 4. Trim any excess fat from the chicken thighs and discard; season. Put the chicken, skin-side down, in a large, ovenproof sauté pan or shallow casserole dish. Set over a mediumhigh heat and cook for about 7-8 minutes until the skin is light golden and crisping up. Turn and cook for 2 minutes on the other side. Transfer to a plate and set aside.

Turn the heat down to medium and fry the leeks and garlic in the rendered chicken fat for 5 minutes until soft, then add the chopped rosemary and cook for 1 minute more. Stir in the beans, chicken stock, mustard and crème fraîche; season and bring to a simmer. Return the chicken to the pan, skin-side up, and transfer the dish to the oven. Cook for 30 minutes or until the chicken is cooked through, no pink meat remains and the juices run clear.

Meanwhile, fill a large saucepan with salted water and bring to the boil. Add the spelt and simmer for 10-12 minutes or until tender. Put the spinach in a colander and, once the spelt has cooked, drain it over the spinach to wilt. Put the spinach and spelt into the pan the spelt was cooked in, then stir to combine. Serve with the chicken and beans, finishing with some freshly ground black pepper.