Golden chicken with crisp, flour-dusted skin, sweet leeks and creamy white beans come together in this simple one-pot supper that's made for relaxed weekend cooking. The chicken roasts gently in a fragrant sauce of white wine, fresh herbs and rich stock, while the beans soak up every bit of flavour, creating a comforting dish that's both hearty and elegant. With just a little preparation on the hob before the oven takes over, you'll have plenty of time to enjoy with your guests before serving with warm, crusty bread for a meal that's as effortless as it is satisfying.
Serves: 4
Cook time: 45 minutes
Ingredients:
- 4 chicken Supreme’s
- 2 tbsp plain flour
- 1 tbsp butter
- 1 banana shallot, finely diced
- 1 large leek, finely sliced
- 3 cloves of garlic, minced
- 1 tbsp fresh thyme, stalks removed
- 1 tbsp fresh rosemary, stalks removed
- 200 ml white wine
- 400 ml chicken stock
- 400g jarred white beans, drained
- 100g cavolo nero, stalks removed and roughly chopped
Method:
- Pre heat the oven to 175°C fan.
- Sprinkle the flour onto a plate and season well, roll each chicken supreme in the flour until lightly covered all over.
- In your Stellar Zero Saute Pan add a good glug of olive oil. On a medium heat brown each supreme well on all sides. Do this in batches if need be. Set aside.
- In the same pan add a splash of water to deglaze, then add the butter, shallots and leeks, cook for around 10 minutes until soft, add the garlic and herbs, cook for a further 5 minutes until fragrant. Add the white wine, stock and beans. Return the chicken to the pan and stir well.
- Bring to a simmer and place the lid on the pan. Transfer to the oven for 20 minutes, add the cavolo Nero and return to the oven for the final 5 minutes. Taste for seasoning and add if needed.
- Serve with crusty bread.
