SERVES 2

Supplied Ingredients

2 chicken marylands

1 leek

1 bunch rosemary

2 garlic cloves

400g butter beans

1 chicken stock cube

150g green beans

60g baby spinach leaves

100g crème fraiche*

*Extra supplied, measured amount

Pantry Ingredients

2 tbs plain flour

30ml (1½ tbs) olive oil

Equipment

Medium frypan

6 litre ceramic slow cooker

STEP 1: BROWN CHICKEN

Preheat slow cooker to high, covered with lid. Dust chicken in flour and season with 1/4 teaspoon salt flakes and pepper. Heat 20ml (1 tablespoon) oil in a frypan over medium-high heat. Add chicken, skin-side down, and cook for 5 minutes each side or until golden. Remove from pan, place in slow cooker and wipe pan clean. While chicken is cooking, continue with step 2.

STEP 2: PREPARE VEGETABLES

Cut green tops from leek and discard. Halve lengthways, wash thoroughly and thinly slice. Pick rosemary leaves from their stems and roughly chop. Peel and thinly slice garlic. Rinse and drain butter beans. Boil kettle in preparation for step 4.

STEP 3: COOK VEGETABLES

Add remaining oil to frypan and return to medium heat. Add leek, rosemary, garlic, salt and pepper and cook, stirring occasionally, for 4–5 minutes or until softened.

4. BAKE CHICKEN

Dissolve stock cube in 250ml (1 cup) boiling water. Add butter beans and stock to pan and bring to a simmer. Transfer to slow cooker, cover with lid and cook for 3 hours.

5. ADD BEANS

Trim green beans and halve, add beans to slow cooker. Cook, covered for 30 minutes, or until beans are tender.

6. PLATE UP

Remove chicken from slow cooker and set aside. Add baby spinach and crème fraîche to pan and stir until spinach is wilted. Season to taste. Divide chicken between bowls and serve with beans.