- Olive oilto taste
- 4 Chicken thighswhole skin-on
- 1 Leekchopped
- 2 tsp Dijon mustard
- 250 ml Chicken stock
- 210 g can Butter beansdrained
- Parsleyfreshly chopped, to taste
Chicken, Leek and Dijon Casserole
This Chicken, Leek and Dijon Casserole is a super easy midweek meal which will tickle your tastebuds! I love the combination of soft leeks, creamy butter beans and sharp mustard with the crisp saltiness of fried chicken thighs. What’s not to love?!
Start by frying the chicken in a frying pan until browned all over. Remove the chicken and add the leeks. Fry until soft. Add mustard and chicken stock and bring to a simmer. Add the can of butter beans and place the chicken thighs skin-side up on top. Cover and simmer for 25-30 minutes. Sprinkle with parsley before serving.
To make Chicken, Leek and Dijon Casserole, you will need the following ingredients:
Steps to make Chicken, Leek and Dijon Casserole
Add mustard and stock
Add butter beans