Chicken, Bacon, Leek & Bean Traybake

Name: Chicken, Bacon, Leek & Bean Traybake
Cook time: 35 min
Yield: 4 servings
Ingredients: 8 chicken thighs, bone in, skin on; 8 rashers streaky bacon; 1 large leek, trimmed and sliced; 2 garlic cloves; 60 ml white wine (optional); 1 tbsp flour; 300 ml chicken stock; 400 g Cannelini beans (or sub with Borlotti, Butterbeans or chickpeas); 1 tsp dried thyme (or some fresh sprigs)

A simple one pan chicken traybake that works as a throw together midweek meal but is refined enough to be dinner party or Sunday worthy too.

Yield4 servings

Cook time35 minutes

Ingredients

Directions

1
Season the chicken portions.
2
Heat a roasting tin or casserole on the hob and add 2 tsp olive oil and place the chicken skin side down.
3
Leave it untouched for a good 5 minutes so that the skin crisps.
4
Set aside.
5
Add the bacon to the pan, let it colour then add the leeks, thyme and garlic.
6
Soften for a few minutes then stir in the flour.
7
Add a splash of wine stirring to remove any flour lumps, then pour in the stock.
8
Add the beans and return the chicken to the pan so that the skin sits proud.
9
Transfer to an oven (200, 180 fan) for 35 minutes.

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