One-Pot Creamy Leek & Mushroom Chicken Thighs
with Butter Beans, Hard Italian Style Cheese and Chives
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Instructions
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).
Heat a drizzle of oil in a large saucepan on medium-high heat.
Melt the butter (see pantry for amount), then add the leek and mushrooms. Season with salt and pepper.
Cook until the leek has until softened and mushrooms browned, 6-8 mins, stirring occasionally.
Add the garlic and cook until fragrant, 30 secs. Then pour in cider vinegar and cook until evaporated, 1 min.
Stir in the creme fraiche, chicken stock paste and water (see pantry for amount). Bring to the boil.
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. The chicken is cooked when no longer pink in the middle.
Meanwhile, finely chop the chives (use scissors if easier).
Once cooked through, use two forks to shred the chicken 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.
Share the chicken, leek and mushroom into your bowls.
Sprinkle over the chives to finish.
Enjoy!
