One-Pot Creamy Leek & Mushroom Chicken Thighs
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One-Pot Creamy Leek & Mushroom Chicken Thighs

with Butter Beans, Hard Italian Style Cheese and Chives

Tags:
Low Carb
•One Pot Wonder
Allergens:
Sulphites
•Milk
•Egg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Leek

1 carton(s)

Butter Beans

2 unit(s)

Garlic Clove

120 grams

Sliced Mushrooms

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Chicken Stock Paste

3 unit(s)

British Chicken Thighs

1 bunch(es)

Chives

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

20 grams

Butter

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)3258 kJ
Energy (kcal)779 kcal
Fat56 g
of which saturates28.1 g
Carbohydrate23 g
of which sugars7.7 g
Dietary Fiber12.2 g
Protein46.8 g
Salt2.35 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Sieve
•Garlic Press
•Knife
•Large Saucepan
•Fork

Instructions

1

Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Drain and rinse the butter beans in a sieve.

Peel and grate the garlic (or use a garlic press). 

2

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the butter to the pan (see pantry for amount). Once melted, stir in the leek and mushrooms. Season with salt and pepper.

Cook until the leek has softened and mushrooms have browned, 6-8 mins, stirring occasionally.

3

When the veg has softened, add the garlic and cook until fragrant, 30 secs. Pour in cider vinegar and cook until evaporated, 1 min.

Stir in the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount), then bring to the boil. 

4

Stir the chicken thighs and butter beans into the sauce.

Lower the heat, pop a lid on the pan and simmer until the chicken is cooked through, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

5

Meanwhile, finely chop the chives (use scissors if easier).

Once the chicken is cooked through, use two forks to shred it into small pieces. Stir through the cheese until melted.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

6

Share the chicken, leek and mushroom one-pot between your bowls.

Sprinkle over the chives to finish.

Enjoy!