Roast Chicken with Grapes, Leeks and Tarragon

• 1.2kgbone-in, skin-on chicken thighs
• 1 tbspolive oil
• 500gleeks, trimmed, washed well and cut into 3cm lengths
• 480gdrained cannellini beans (about 2 × 400g tins), rinsed
• 300gseedless red grapes
• fine salt, to taste
• black pepper, to taste
• 4garlic cloves, finely chopped
• 250mlchicken stock
• 1 tbspwhite wine vinegar
• 15gfresh tarragon leaves, finely chopped

Method

1. 1Heat the oven to 200°C/180°C fan. Pat the chicken dry and season it well with salt and black pepper, especially over the skin.
2. 2Heat the olive oil in a large ovenproof frying pan over a medium-high heat. Put the chicken in skin-side down and cook for 8 minutes until the skin is deeply golden and releasing easily from the pan.
3. 3Turn the chicken and cook for 2 minutes until lightly coloured underneath. Lift it onto a plate, leaving the fat in the pan.
4. 4Add the leeks and a pinch of salt to the pan. Cook for 6 minutes until softened at the edges, then stir in the garlic for 1 minute until fragrant.
5. 5Tip in the cannellini beans, chicken stock and white wine vinegar. Nestle in the chicken skin-side up, keeping the skin above the liquid, then roast for 25 minutes until the leeks are tender and the pan is bubbling.
6. 6Scatter over the grapes and roast for 20 minutes until they are starting to split and the chicken is steaming hot throughout with no pink remaining. It should reach 75°C for 30 seconds at the thickest part.
7. 7Transfer the chicken to a warm plate and rest for 10 minutes, uncovered. Put the pan over a medium heat and simmer for 5 minutes until the juices are glossy and lightly reduced, then stir through the tarragon. Spoon the leeks, cannellini beans, grapes and pan juices around the chicken.

Per serving

kcal

179

protein

11.8g

fibre

9.5g

carbs

21.4g

fat

4.8g