Creamy Chicken with Beans and Leek

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Back by popular demand, it’s time to cook up a storm with Andy once more.

Creamy Chicken with Beans and Leek

(serves 4)

Imagine this bowl, but with some chicken, beans, leek and rice in it...

400g chicken breast

1 leek

½ onion

200g white beans

50ml white wine

2 tbsp wholegrain mustard

200ml cream

2 tbsp oil



1 tsp Marjoram

1 tsp Thyme

Rice or pasta for 4 (rice is better, if you feel like pasta, go for taglialatelle)

  1. Dice the chicken and marinate for a couple of hours in the oil, salt, pepper, herbs and the onion, finely chopped.
  2. Cut the leek in half, then slice into thin half-moons.
  3. While boiling water for the rice/pasta, fry the marinated chicken for 5 minutes, then add the white wine.
  4. Put the rice/pasta into the boiling water.
  5. When the alcohol has been cooked off, add the cream, leek, beans and mustard to the chicken.
  6. Cook for 10 minutes over a medium heat, stirring occasionally .
  7. Serve with the rice/pasta.

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