Chicken with Leek, Butter Beans, and Spinach

4 SERVINGS

Do hodinky

Buy all ingredients right below the recipe

INGREDIENTS

300 g leek
1 bulb of garlic
1 small lemon
300 g canned butter beans (drained)
100 ml water
2 tablespoons rapeseed or sunflower oil
1 tablespoon dried thyme
25 g butter
3 tablespoons white wine vinegar
4 bone-in chicken thighs (4× approx. 220 g)
100 g fresh baby spinach
Salt
Pepper

INSTRUCTIONS

1
First, preheat the oven to 185⁠–⁠190 °C and prepare a baking dish measuring 25 cm × 30 cm.
2
Cut the leek into 2 cm long pieces. Cut the garlic bulb in half. Slice the lemon. Transfer all three ingredients to the prepared baking dish, add canned butter beans, 100 ml of water, 2 tablespoons of oil, dried thyme, salt, and pepper, and mix everything together. Then, in a small saucepan, melt the butter over low heat (this will take 1⁠–⁠2 minutes). Brush the chicken thighs with the melted butter and white wine vinegar, season with salt and pepper, and place them on top of the ingredients in the baking dish. Put the dish in the preheated oven and bake for 45⁠–⁠50 minutes at 185⁠–⁠190 °C.
3
After the specified time, remove the baking dish from the oven and transfer the chicken thighs to plates. Stir the baby spinach into the vegetable mixture in the baking dish, then divide the contents of the dish onto individual plates with the thighs and serve.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.