Creamy Leek and White Bean Chicken
I am super guilty of romanticizing fall with dreams of falling leaves and pumpkin spice and then BOOM! It snows on Halloween and I am already ready for this cold nonsense to be over.
This dish is the cozy hug I needed after that cold slap in the face mother nature threw at us. There are a few moving parts here but it comes together quite quickly with a pretty minimal amount of clean up.
There are a few things that make this recipe really great. By searing chicken thighs in a pan until the skin is golden brown and crisp we will get two excellent things. Fond – the crispy bits at the bottom of the pan and chicken fat which will both add flavour to the finished dish. The second thing that I thing makes this meal a winner is the anchovy bread crumbs. They are so savoury and umami forward with a splash of brightness from lemon zest and red pepper flakes, honestly I think you should probably make and eat them all the time. Probably with your hands.
Prep?
- The chicken can be seasoned and left uncovered in the fridge the night before.
- The breadcrumbs could be made the day before but I wouldn’t bother there is the perfect amount of time to cook them while the chicken is in the oven.
Equipment
- Plate
- Braiser, Saute Pan or Dutch Oven
- Chefs Knife
- Cutting Board
- Heat Proof Spatula
- Tongs
- Microplane
- Measuring Cups
- Measuring Spoons
Creamy Leek and White Bean Chicken
Course: Uncategorized4
servingsIngredients
4 Bone In, Skin On Chicken Thighs
Olive Oil
1 Tbsp Butter
2 Large Leeks
2 Cloves Garlic
2 tsp Dijon Mustard
2 Tbsp All Purpose Flour
1 Cup Whole Milk
1 Cup Chicken Stock
398mL Can Cannellini Beans
Salt
Pepper
- Anchovy Breadcrumbs
6 Anchovies
2 Cloves Garlic
1 Cup Panko
1 Lemon
Red Pepper Flakes
Flat Leaf Parsley
Directions
- Preheat your oven to 375F.
Thorough wash your leeks then cut away both the root end and the coarse very green end.
Cut the leek in half lengthwise and then into 1/4″ half moons.
Finely chop all four cloves of garlic.
Zest the lemon.
Finely chop 2 Tbsp parsley.
Drain and rinse cannellini beans.
Pat the chicken breasts dry and then generously season with salt. - In a dutch oven, braiser, or saute pan heat a glug of olive oil (enought to just coat the bottom of the pan) over medium heat.
When hot and glistening add the chicken thighs skin side down.
Cook for 8-10 minutes until golden brown. Once the thighs have released from the pan, this is usually after 4-5 minutes, you can turn them to promote even browning and accommodate any hot spots your stovetop might have.
Flip and cook on the other side for 4-6 minutes until slightly golden bits appear then remove the pan from the heat and set chicken aside on a plate. - Carefully remove all but 2 tablespoons of the chicken fat from the pan.
Add 1 Tbsp of butter and heat over medium high.
When the butter has melted add the leeks, season with salt and cook stirring occasionally until the leeks are fully soften and are some are starting to turn golden.
Add garlic and cook for one more minute stirring constantly.
Add dijon and flour and stir constantly until the leeks are fully coated and no dry flour remains.
Pour the chicken stock in slowly while continuing to stir followed by the milk.
Add the cannellini beans, season with salt and stir then bring to a simmer.
Nestle the chicken thighs into the pan and pour any accumulated juices over top.
Transfer to the oven for 20-25 minutes until the chicken reaches an internal temperature of 165F. - While the chicken cooks prepare the breadcrumbs.
Heat 2 Tbsp of olive oil in a large pan over medium heat.
Add anchovies and cook using a spatula to break down the anchovies until they are just itty bitty little pieces.
Add garlic and continue to cook for one more minute.
Add the panko, a generous pinch of salt and red pepper flakes to taste.
Increase the heat to medium high and continue to cook the breadcrumbs stirring frequently until they reach a deep golden colour.
Remove from the heat.
Add lemon zest and chopped parsley.
Taste for seasoning and set aside. - When the chicken is cooked transfer each thigh to a plate.
Squeeze half of the remaining lemon into the beans and taste for seasoning.
Serve alongside the chicken thighs and generously cover with breadcrumbs and freshly cracked pepper.
