Ingredients

Method

• 8 free-range chicken thighs
• sea salt and freshly ground black pepper, to taste
• 2 T olive oil
• 2 T butter
• 2 large leeks, thinly sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 T Dijon mustard
• 2 t flour
• 2 cups chicken stock
• ½ cup cream
• 1 x 400 g can butter beans, drained and rinsed
• 1 T fresh thyme leaves
• 1 lemon
For the mashed potatoes:
• 1 kg potatoes, peeled and cubed
• 1 T butter
• ¼ cup milk or cream, heated
• salt, to taste

Method

Ingredients

1. Preheat the oven to 180°C. Season the chicken with salt and pepper.

2. Heat the olive oil and butter in a large ovenproof casserole or cast-iron pan over a medium-high heat. Brown the chicken, skin-side down first, for 4–5 minutes on each side until golden. Remove from the pan and set aside.

3. Using the same pan, reduce the heat to medium and sauté the leeks and onion for 6–8 minutes or until soft. Add the garlic and cook for 1 minute.

4. Stir in the mustard and flour, then add the chicken stock and cream. Bring to a gentle simmer.

5. Add the butter beans and thyme, then return the chicken to the pan, skin-side up.

6. Transfer the pan to the oven and cook, covered, for 15 minutes. Cook uncovered for a further 15–20 minutes, or until the chicken is cooked through and the sauce has thickened slightly. Adjust the seasoning if necessary. Squeeze over the lemon while the casserole is still hot.

Find more chicken recipes here

Videographer: Fred Wollner

Photographer: JP Fourie