Chicken with Creamy Mushrooms & Beans
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Total: 50 mins
A rich, comforting dish of organic boneless chicken legs, snuggled in a pan with a hearty mix of chestnut mushrooms, cannellini beans and kale, baked in a rich thyme and Dijon mustard cream sauce.
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701 kcal
(per portion)
Ingredients you'll need
  • 2 onion
  • 2 garlic clove
  • 400g chestnut mushrooms
  • A handful of thyme, leaves only
  • 4 boneless chicken legs
  • 800g tin of cannellini beans
  • 2 chicken stock cube
  • 2 tbsp Dijon mustard
  • 1 x 227ml double cream
  • 200g kale
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
  • 400ml boiling water
You'll need
  • Large, deep oven proof pan
  • Measuring jug
Step by step this way
  • 1.

    Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and thinly slice the onion. Peel and thinly slice the garlic. Roughly chop the chestnut mushrooms. Pick the thyme leaves. Fill and boil your kettle.

  • 2.

    Pour 1 tbsp olive oil into a large, deep ovenproof pan (if your pan isn't ovenproof, see our tip) and warm to a medium-high heat. Rub the chicken legs with a pinch of salt and pepper. When the pan is hot, add the chicken, skin-side down. Fry for 5 mins, till golden and crispy. Turn the chicken and fry on the other side for 2 mins, then lift the browned chicken out onto a plate.

  • 3.

    Pop the empty chicken pan back on a medium heat. Add the onion and mushrooms and fry for 5 mins, stirring occasionally, till slightly softened. Add the garlic and thyme and fry for 1 min.

  • 4.

    Drain the cannellini beans and add them to the pan. Pour in 400ml boiling water and crumble in the stock cube. Add 1 tbsp mustard and half the pot of cream. Stir to mix. Add the chicken back to the pan, skin-side up. Slide the pan into the oven and bake for 25 mins.

  • 5.

    While the chicken is in the oven, strip the kale off their thick stalks and finely shred the leaves. When the chicken has cooked for 25 mins, stir in the kale. Return to the oven for 4-5 mins, till the leaves have wilted.

  • 6.

    Taste of the sauce and add more salt or pepper if you think it needs it. Spoon the chicken, veg and sauce into a couple of warm bowls and serve.

  • Tip

    Out of the pan & into the oven
    If you don't have an ovenproof pan handy, use your largest frying pan to cook the chicken and veg in steps 2 and 3. Start step 4 by transferring everything to a baking or casserole dish before adding the beans. Follow step 4 and finish the recipe as directed.

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