One-Pot Creamy Leek & Mushroom Chicken Thighs
with Butter Beans, Hard Italian Style Cheese and Chives
- Sulphites
- Milk
- Egg
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
Nutrition Values
Utensils
Cooking Steps
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!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Rich, creamy, and comforting, with most finding it full of flavour; some felt it needed extra seasoning or spice to lift it.
- Ease of prep: Quick and straightforward to make, with minimal washing-up thanks to the one-pot method.
- Suggestions: Add white wine or Dijon mustard to deepen the sauce; cutting the chicken thighs before cooking helps ensure they cook through in the stated time. Some found the chicken needed 10–15 minutes longer than the recipe suggests.
- Next-day meals: Leftovers keep well and are just as enjoyable the following day, making it a great option for solo cooks or batch cooking.
- Sides: Many felt the dish benefits from something to soak up the sauce — garlic bread, rice, or pasta all work well alongside it.
- Customisation: Chorizo, extra mushrooms, or a handful of green vegetables such as broccoli can add colour, texture, and extra depth.
