One-pot chicken, leek and beans
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 2 shallotssliced
- 2 medium leekswashed and sliced
- ½ (about 300g) celeriacpeeled and diced
- oil
- 1 clove garlicchopped
- 2 x 400g tins butterbeansrinsed and drained
- 4 sprigs lemon thyme
- 150ml chicken stock
- 4 skinless chicken breasts
Nutrition:
- kcal334low
- fat7.7glow
- saturates1.6g
- carbs19.3g
- fibre12g
- protein40.7g
- salt0.4g
Method
step 1
Heat the oven to 200C/fan 180C/gas 6. Tip the shallots, leeks and celeriac into a deep roasting tray, toss with 1 tbsp oil, season and bake for 20 minutes. Add the garlic, butterbeans and thyme, then add the stock, stir, and lay the chicken breasts on top. Season and cook for 20 minutes, until the chicken is cooked through.
