This slow-cooked dish results in tender chicken and herbs, smothered in a delicious (yet surprisingly low calorie) creamy sauce.
Serves 4
Prep Time: 15 minutes
Cook Time: 2.5 hours
Ingredients
2 tsp olive oil 600g skinless chicken thigh fillets, halved 1 medium leek, sliced
1 fennel bulb, chopped
2 garlic cloves, minced
1 generous tbsp chopped fresh tarragon
80ml white wine
2 tsp wholegrain mustard
150ml chicken stock
400g can borlotti beans, drained and rinsed
75ml double cream
Method
Heat the oil in a large frying pan over medium-high heat. Cook the chicken for 3 minutes on each side until lightly browned. Transfer to a slow cooker. Add the leek, fennel, garlic and tarragon to the same frying pan. Cook, stirring, for a few minutes until it starts to soften. Stir in the mustard, then add the wine.
Simmer for a minute, then add the stock and bring it to the boil.
Pour the mixture over the chicken in the slow cooker. Cover and cook on High for 2 hours.
Stir the borlotti beans and cream into the chicken mixture. Cover and cook on High for another 20 minutes.
Serve with steamed sweet baby carrots and wilted spinach, over rice, or with a creamy mash.
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