• 2 shallots, sliced 
  • 2 medium leeks, washed and sliced 
  • ½ (about 300g) celeriac, peeled and diced
  • oil
  • 1 clove garlic, chopped 
  • 2 x 400g tins butterbeans, rinsed and drained 
  • 4 sprigs  lemon thyme
  • 150ml chicken stock
  • skinless chicken breasts


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Tip the shallots, leeks and celeriac into a deep roasting tray, toss with 1 tbsp oil, season and bake for 20 minutes. Add the garlic, butterbeans and thyme, then add the stock, stir, and lay the chicken breasts on top. Season and cook for 20 minutes, until the chicken is cooked through.


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