Chicken, Leek, Bacon and Bean Traybake

Here’s the perfect recipe for those chilly January evenings—a delicious winter warmer that's sure to be a big hit with the whole family! Cosy, hearty, and comforting, this dish pairs beautifully with fluffy rice, crispy baby roast potatoes, or the ultimate comfort food: creamy mashed potatoes. Get ready to make your evenings extra special with this crowd-pleaser!

Serves: 4

Prep: 10 minutes
Cooking: 35 minutes
Total: 45 minutes



INGREDIENTS

8 chicken thighs, bone in, skin on
120g pancetta
2 large leek, trimmed and sliced
2 garlic cloves crushed
60ml white wine (optional)
1 tbsp flour
300ml chicken stock
400g Cannelini beans (Butter will work or chickpeas)
1 tsp dried thyme or some fresh sprigs
1 tbsp whole grain mustard


Method

Season the chicken portions. Heat a roasting tin or casserole on the hob and add 2 tsp olive oil and place the chicken skin side down. Leave it untouched for a good 5 minutes so that the skin crisps.

Set aside. Add the bacon to the pan, let it colour then add the leeks, thyme and garlic. Soften for a few minutes then stir in the flour.

Add a splash of wine stirring to remove any flour lumps, then pour in the stock and add in the wholegrain mustard.

Add the beans and return the chicken to the pan so that the skin sits proud.

Transfer to an oven (200, 180 fan) for 35 minutes.