Cheesy Leeks & Beans with Roasted Chicken

Ingredients

• 2 chicken leg quarters (seasoned with salt, pepper, garlic powder, onion powder, cajun seasoning, and cayenne)
• 3 sprigs fresh rosemary (for the roasting bed)
• 5 sprigs fresh thyme (divided; some for the chicken bed, some for the leeks)
• 2 leeks (sliced and thoroughly rinsed)
• 1 can butter beans (rinsed; approximately 15 oz)
• 3 cloves garlic (minced)
• 0.25 cup white wine (Sauvignon Blanc or Pinot Grigio recommended for deglazing)
• 2 tbsp mascarpone (add more for extra creaminess)
• 0.25 cup parmesan cheese (grated)
• 0.5 lemon (juiced)
• salt and pepper (to taste)

Steps

1. 1

   Slice the two leeks and rinse them thoroughly in cold water to remove all dirt and grit. Set them aside.

2. 2

   Season the chicken leg quarters generously with salt, pepper, garlic powder, onion powder, cajun seasoning, and a little cayenne pepper.

3. 3

   In a large oven-safe skillet over medium-high heat, brown the chicken leg quarters for 3 to 4 minutes per side until the skin is golden and pretty. Remove the chicken from the skillet and set aside, but keep the drippings in the pan.

4. 4

   Create a bed of fresh rosemary and thyme sprigs in the skillet. Place the browned chicken leg quarters on top of the herbs.

5. 5

   Preheat your oven to 300°F (150°C). Place the skillet in the oven and bake the chicken for approximately one hour until tender and juicy.

6. 6

   Once the chicken is done, remove it from the skillet and set aside to rest. Using the same skillet with the remaining chicken drippings, sauté the sliced leeks over medium heat.

7. 7

   Add minced garlic, fresh thyme, salt, and pepper to the leeks. Sauté until the leeks are softened and fragrant.

8. 8

   Deglaze the pan with a splash of white wine (Sauvignon Blanc or Pinot Grigio). Scape up any browned bits from the bottom of the pan and let the liquid reduce slightly.

9. 9

   Stir in the rinsed butter beans and let them warm through.

10. 10

    Add the mascarpone and grated parmesan cheese. Stir until the cheeses have melted into a creamy sauce that coats the beans and leeks.

11. 11

    Finish with a fresh squeeze of lemon juice. Taste and adjust seasoning as needed.

12. 12

    Serve the cheesy leeks and beans immediately alongside the roasted chicken.

Notes

The author suggests that if you want the dish even creamier, you can add more mascarpone or a splash of heavy cream. Leeks are noted as being very dirty, so ensure they are rinsed well after slicing.

Nutrition per serving

• main
• chicken
• beans
• leeks
• one-pan
• roasted
• comfort food
• high-fiber