Anna's Family Kitchen was inspired by my love of food and desire to feed my family healthy, home cooked wholesome meals that are beautifully presented and appealing but don’t require hours of prep in the kitchen.
Chicken, Leek, Bacon and Bean Traybake
How about this for an easy dinner solution or as a roast alternative when you fancy a lazy Sunday? You could switch the beans for baby potatoes or use a combination of both. Just serve with some greens and you’re away.
Serves: 4
Prep: 10 minutes
Cooking: 35 minutes
Total: 45 minutes
Difficulty: easy
INGREDIENTS
8 chicken thighs, bone in, skin on
8 rashers streaky bacon
1 large leek, trimmed and sliced
2 garlic cloves crushed
60ml white wine (optional)
1 tbsp flour
300ml good chicken stock
400g Cannelini beans (Borlotti or Butter will work or chickpeas….or baby potatoes!)
1 tsp dried thyme or some fresh sprigs
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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.
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.
