Tue, 4 February 2025
Ingredients
2 tins beans ( butterbeans & cannelini beans )
2 tbsp oil
1 tbsp butter
1 onion
4 cloves garlic
4 sprigs of rosemary
2 leeks
100g organic spinach
4 strips of pancetta
250mls cream
2 tsp dijon mustard
Pinch of nutmeg
1 chicken stock pot
8 chicken thighs
2 tbsp flour
Seasoning
Optional: parmesan
Method
1. Toss the chicken thighs in seasoned flour. Warm the oil in the pan. Pop the chicken in the oil and brown on each side. Add in the stock pot and 2 sprigs of rosemary. Pop on a lid & allow the chicken & simmer through until fully cooked & juicy.
2. Peel and dice the onion & garlic. Trim and finely chop the leeks into 1cm rings. Heat the oil & butter in a pan. Add in the onion & garlic and leeks and cook it low and slow. Cover with a sheet of parchment paper and allow to seat down and go sweet almost.
3. After about 10 minutes add in the pancetta and allow it to crisp up a liitle.
4. Drain the beans, rinse and add them into the onion and leek mixture. Add in the rosemary sprigs. Dollop in the mustard & pour in the cream and allow it to simmer. Take half the mixture and give it a mash, then stir this back in.
5. To Serve: Spoon the creamy beans onto a warm plate. Sit the golden crispy chicken on top, garnish with a sliver of crispy grilled pancetta and a spring of rosemary. Optional, sprinkle over a little parmesan cheese. Serve and enjoy.
