Creamy Chicken Traybake with Beans and Leeks

• olive oil↗2 tbsp tbsp
• chicken↗8

  thighs

• leeks3

  sliced into rings

• garlic cloves↗2 large

  large, minced

• white beans (cannellini)↗2 x 400g cans g

  drained and rinsed

• hot chicken broth500ml ml
• wholegrain mustard↗1½-2 tbsp tbsp
• crème fraîche↗100g g
• large lemon↗1

  zest

• crusty bread↗

  for serving

Step-by-step instructions

1. 1

   Preheat the oven to 200°C/180°C with convection/gas 6. Heat the olive oil over high heat in a large non‑stick skillet. Season the chicken thighs and sear skin‑side down for 5 minutes until golden and crisp. Transfer, skin side up, to a large baking tray. (If doubling the recipe, sear in batches and spread across two trays.)

2. 2

   Sauté the leeks in the skillet for 5 minutes until soft. Add the garlic and cook another minute. Add the beans, then spread them around the chicken in the tray (or tray). Pour the broth over the beans and season to taste. Bake for 20 minutes, then remove from the oven and stir the mustard and crème fraîche into the beans. Bake for another 10‑15 minutes, or until the chicken is done. For freezing, let cool completely and transfer to large freezer‑safe bags.

3. 3

   Sprinkle the chicken with lemon zest and serve with crusty bread to soak up the juices.