Chicken, Butterbean & Leek Bake

INGREDIENTS (Serves 4) ◆ 4-6 skinless, boneless chicken thighs

◆ 1 x 400g can butter

beans, drained

◆ 3 medium leeks chopped 2 tsp frozen chopped garlic

◆ handful fresh tarragon leaves, finely chopped (or 1 tsp dried tarragon) ◆ juice of 1 lemon ◆ tbsp olive oil, pl us extra for drizzling ◆ salt and freshly ground pepper

◆ 8 - 10 cherry tomatoes, to serve

SERVE:

Lighter Serve: New potatoes and steamed green vegetables Family Serve: Buttered new potatoes and veg of your choice

TO COOK

Preheat the oven to 180°C/gas mark 4. Lay the chicken thighs in the base of a large baking dish in an even layer, then scatter over the butter beans and leeks. Add the garlic and herbs to the pan, then pour over the lemon juice and season with salt and pepper. Drizzle over the 2 tablespoons of olive then mix everything with your hands to combine. Transfer to the oven for 40-45 minutes, until the chicken is golden and juicy and cooked through. Scatter over the cherry tomatoes to serve.

TO FREEZE

Place all the raw ingredients except the cherry tomatoes, in a large, labelled, reusable freezer bag and massage gently with your hands to make sure ever ything is well combined. Seal the bag, expelling any air, and freeze flat for up to 3 months.

TO COOK FROM FROZEN Remove the bag from the freezer and leave to completely defrost in the fridge, ideally overnight. Once defrosted, put the contents into a roasting tin and drizzle with a little extra olive oil Transfer to an oven preheated to 180°C/gas mark 4 and cook as described in the To Cook section.