One Pot Creamy Leek & Mushroom Double Chicken Thighs

Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Drain and rinse the butter beans in a sieve.

Peel and grate the garlic (or use a garlic press). 

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the butter to the pan (see pantry for amount). Once melted, stir in the leek and mushrooms. Season with salt and pepper.

Cook until the leek has softened and mushrooms have browned, 6-8 mins, stirring occasionally.

When the veg has softened, add the garlic and cook until fragrant, 30 secs. Pour in cider vinegar and cook until evaporated, 1 min.

Stir in the creme fraiche, chicken stock paste and water for the sauce (see pantry for amount), then bring to the boil. 

Stir the chicken thighs and butter beans into the sauce. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Once boiling, lower the heat to medium, add the chicken thighs and butter beans. Cover with a lid.

Simmer until the chicken is cooked, 15-20 mins, stirring halfway. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, finely chop the chives (use scissors if easier).

Once the chicken is cooked, using two forks, shred it into small pieces. Stir through the cheese until melted.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

Share the chicken, leek and mushroom one pot between your bowls.

Sprinkle over the chives to finish.