SERVES 4

Supplied Ingredients

4 chicken marylands

2 leeks 

1 bunch rosemary

4 garlic cloves

2 x 400g butter beans

2 chicken stock cubes

300g green beans

120g baby spinach leaves

200g crème fraiche

*Extra supplied, measured amount

Pantry Ingredients

50g (⅓ cup) plain flour

60ml (¼ cup) olive oil

Equipment

Large 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 40ml (2 tablespoons) 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.

STEP 4: BAKE CHICKEN

Dissolve stock cube in 500ml (2 cups) 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.

STEP 5: ADD BEANS

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

STEP 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.