Roast chicken with dill & potatoes
Give your Sunday roast a hassle-free makeover with this roast chicken with dill and potatoes, inspired by food writer Silvana Franco’s Italian heritage.
Braised butter beans & leeks
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 as a side
Skip to ingredients
- small knob of butter
- 4 slim leekscut into 5cm lengths
- 3 tbsp dry vermouthor white wine (optional)
- 200ml warm chicken or vegetable stock
- 400g can butter beansdrained and rinsed
- 4 thyme sprigs
- 3 tbsp crème fraîche
- 2 tbsp flat-leaf parsleychopped, to serve
Nutrition: Per serving
- kcal150
- fat8g
- saturates5g
- carbs10g
- sugars3g
- fibre6ghigh
- protein6g
- salt0.4g
Method
step 1
Melt the butter in a large, wide pan over a medium heat and cook the leeks for 5 mins until lightly brown.
step 2
Pour in the vermouth, if using, and simmer for 1 min, then stir in the stock, butter beans and thyme. Bring to a simmer, cover and cook for 5 mins. Remove the lid and cook for a further 8-10 mins, until the leeks are tender and most of the stock has evaporated. Turn off the heat, stir in the crème fraîche and serve scattered with the chopped parsley.
