2 cans of 14 oz/ 400 gr butter beans, rinsed and drained
9 oz / 250 gr baby spinach
salt and black pepper to taste
Instructions
Preheat the oven to 360ºF/ 180Cº and season the chicken with salt and pepper.
Place a large oven safe pan on the hop to warm up and add the oil. Once hot, brown the chicken pieces on all sides until they are nicely colored.
Add the garlic to the tray, then add the leeks and stir around in the oil.
Pour in the white wine and allow to bubble for 2 min, then add the broth and use an wooden spoon to scrape up any bits stuck to the bottom.
Turn off the heat and add the thyme springs, butter beans and spinach nestling them between the chicken pieces. Season with a pinch of salt and pepper, mix everything together and transfer the pan to the oven. Bake until the chicken is cooked through – about 5 to 40 min and stir occasionally to be sure that everything is cooked evenly.
Remove the pan from the oven and leave to rest for 5 min before surving.
