Creamy Chicken, Bean & Leek Traybake

I'm back once again with a trusty traybake - limited washing up, little effort, symphony of flavours, you know the drill by now! This one takes leeks and cannellini beans and adds pure comfort with a thick, creamy sauce, a touch of lemon and a good hum of garlic to get the party started.

I always use skin on, bone in chicken thighs as they have the most flavour but you could use skinned and boned thighs if you like, just cook for 5-10 minutes less. The best accompaniment for this is a good hunk of bread for scooping and dipping in the sauce but you could also have rice or even mashed potatoes if you're in the market for a really hearty meal.

Creamy Chicken, Bean & Leek Traybake

Serves 4

oil 

8 chicken thighs 

3 leeks, sliced into rounds 

2 large garlic cloves, crushed 

2 x 400g cans cannellini beans, drained and rinsed 

500ml hot chicken stock 

2 tbsp wholegrain mustard 

100g crème fraîche 

1 large lemon, zested 

sea salt and freshly ground black pepper

crusty bread, to serve

Heat the oven to 200C/180C fan/gas 6. Place a large non-stick frying pan over a high heat. Season the chicken thighs and fry, skin-side down, for 5 mins until golden and crisp. Transfer, skin-side up, to a large baking tray. You may need to do this in batches.

Add a little oil to the pan (if needed) then add and fry the leeks for 5 mins with a pinch of salt or until just softened. Add the garlic and fry for 1 min more. Stir in the beans, then spoon into the tray around the chicken. Pour the stock over the beans and season to taste. 

Roast in the preheated oven for 20 mins, then remove from the oven and stir the mustard and crème fraîche through the beans. Remove the chicken from the tray and leave to rest. Return the beans and leeks to the oven and roast for 10-15 mins more, or until thickened slightly. Scatter the lemon zest over the chicken and serve with crusty bread to mop up the juices.