We love a tray bake for an easy midweek dinner. The mustard adds a piquancy that cuts through the creamy sauce to perfection.
Ingredients
- 1 leek, sliced into 2cm half-moons
- 1tbsp olive oil
- 4 skin-on, bone-in, free-range chicken
- thighs
- 1tbsp wholegrain mustard
- 400g tin cannellini beans (and the
- liquid)
- 1tbsp freshly chopped tarragon, plus
- extra to garnish
- 240g frozen spinach
- 100g crème fraiche
Instructions
- Heat the oven to 200°C. Toss the leeks in a roasting tray with the oil. Prick the chicken thighs a few times with a sharp knife, season and arrange on top of the leeks. Roast for 30 mins until the chicken is golden and the skin is starting to crisp.
- Brush the chicken with the mustard, basting with any juices from the pan.
- Add the beans (and all the liquid from the tin), tarragon and spinach to the tray. Return to the oven for 10-15 mins or until the chicken is tender.
- Stir the crème fraiche into the beans, breaking up the spinach, then taste and adjust the seasoning. Return to the oven for 5 mins, then serve with crusty bread for mopping up the sauce.
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Featured Image: W&h
