Poached chicken, leek and butter beans.
Cook time: 15 mins | Prep time: 10 mins | Serves: 4
Ingredients.
2 (40ml) tablespoons extra virgin olive oil, extra to serve
3 garlic cloves, thinly sliced
1 leek, light part, thinly sliced rounds
400g canned butter beans, drained
500ml chicken broth, store-bought or homemade
8 free range chicken tenderloins
1 teaspoon sea salt
1/4 teaspoon freshly cracked pepper
100ml thickened cream
1 tablespoon cornflour
2 cups shredded kale, loosely packed
1 lemon, wedges to serve
Method.
1. In a heavy based pan with lid add extra virgin olive oil, garlic, leek and butter beans. Stir through for 2 minutes on low - medium heat.
2. Add broth and add the chicken tenderloins, ensuring they are fully submerged. Season with sea salt and freshly ground black pepper. Bring the liquid to a gentle simmer over medium heat. Partially cover the pan with the lid, leaving it slightly ajar, and simmer for 5 minutes.
3. Remove the lid from the pan and pour in the cream. Stir well to combine, then let the mixture simmer for 5–7 minutes on medium heat.
4. In a small bowl, mix the cornflour with 3 tablespoons of the liquid from the pan. Stir until smooth, then pour the mixture back into the pan, stirring to incorporate. Add kale on top and place lid on to steam for 1-2 minutes.
5. Take pan off the heat and stir through to combine kale. Serve with a drizzle of extra virgin olive oil, lemon wedges and season to taste.
NOTES:
Serve on a bed of potato mash, rice, pasta or with crusty sourdough bread.
Use coconut cream for a diary free option or lactose free cream.
