Recipes

Roast Chicken with Leeks and Beans

Published: 

Roast Chicken with Leeks and Beans
Portions
4-6

Ingredients

  • 3 strips bacon, diced
  • 6-8 chicken thighs, bone-in, skin-on
  • Salt & pepper
  • 3 leeks, trimmed, sliced 1-inch thick, and washed (see note)
  • 2–4 sprigs thyme
  • 4 cloves garlic, skin on
  • Pinch freshly grated nutmeg
  • ¾ cup dry white wine
  • 2 cups chicken broth
  • 1 (540ml) can white kidney beans, drained and rinsed
  • 4–5 handfuls baby spinach

Directions

  1. Heat your oven to 350ºF.
  2. Add the bacon to a large oven-safe braiser, cast iron skillet, or Dutch oven and place over medium heat. Cook, stirring frequently, until the bacon is crisp, about 5 to 6 minutes. Use a slotted spoon to remove the bacon from the pan and set aside. 
  3. Season the chicken with salt and pepper and add to the pan, skin side down. Sear until golden brown and a good amount of chicken fat has rendered out. This should take about 5 to 7 minutes. At this point, the chicken will not be cooked through but set it aside with the bacon. 
  4. Add the leeks to the pan along with the thyme and garlic, season with nutmeg, salt, and pepper, and cook down for 5 to 7 minutes or until the leeks soften and pick up a little colour. Deglaze the pan with the wine and simmer until reduced by half. Pour in the chicken broth along with the beans, stir through the cooked bacon, and nestle in the seared chicken, skin-side up.
  5. Transfer the whole pan to the oven and cook for 30 to 35 minutes or until the chicken is cooked through. When cooked, remove the pan from the oven and carefully stir through the spinach. Set aside to wilt the spinach and allow the chicken to rest for 10 minutes before serving.

Recipe Note: Leeks tend to be very sandy so you do need to wash them well. Trim the root end and dark green leaves from the leek and slice into your desired shape. Add the leeks to a large bowl and cover with cool tap water. Run your hands through the leeks to dislodge any dirt and debris. Set the leeks aside for a minute or two to allow the dirt to sink to the bottom of the bowl then, using your hands, lift the leeks from the water.