2-HOUR BRAISED ROSEMARY AND LEEK CHICKEN WITH GREENS

Ingredients

2 chicken marylands

1 leek

1 bunch rosemary

2 garlic cloves

400g can butter beans

1 chicken stock cube

150g green beans

60g baby spinach leaves

100g crème fraîche *

* Extra supplied, measure amount

Directions

BROWN CHICKEN

Preheat oven to 180°C fan-forced. Dust chicken in flourand season with salt and pepper. Heat 20ml (1 tablespoon) oil in an ovenproof frypan over medium-high heat. Add chicken, skin-side down, and cook for 5 minutes each side or until golden. Remove from pan and wipe pan clean. While chicken is cooking, continue with step 2.

PREPARE VEGETABLES

Cut green tops from leek and discard. Halve lengthways, wash thoroughly and thinly slice. Pick rosemary leavesfrom their stems and roughly chop. Peel and thinly slice garlic. Rinse and drain butter beans. Boil kettle in preparation for step 4.

COOK VEGETABLES

Add remaining oil to frypan and return to medium heat. Add leek, rosemary, garlic, salt and pepper and cook, stirring occasionally, for 4–5 minutes or until softened. While leek is cooking, continue with step 4.

BAKE CHICKEN

Dissolve stock cube in 500ml (2 cups) boiling water.Return chicken to pan with butter beans and stock and bring to a simmer. Cover with a lid and transfer to the oven. Roast for 1 hour or until chicken is tender.

ADD BEANS

Trim beans and halve. Remove lid from pan and add beans. Return to the oven for 5 minutes or until beans are tender.

PLATE UP

Carefully remove pan from oven. Remove chicken from pan and set aside. Add baby spinach and crème fraîcheto pan and stir until spinach is wilted. Season to taste. Divide chicken between bowls and serve with beans.