Mary Berg’s Roast Chicken with Leeks and Beans | The Good Stuff with Mary Berg

leeks

🥗Healthier: scallions

💰Cheaper: onions

Scallions provide a similar mild onion flavor, while onions are more budget-friendly.

green beans

🥗Healthier: asparagus

💰Cheaper: frozen green beans

Asparagus is a healthier option, while frozen beans are often cheaper and still nutritious.

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: bone-in chicken thighs

Skinless breasts are leaner, while thighs are more economical and flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a more affordable cooking oil.

Start with a cold pan and add 3 strips of diced bacon.

Cook the bacon over medium heat for about 5 to 6 minutes until golden and crispy.

Remove the bacon from the pan, leaving the bacon fat.

Add 6 to 8 bone-in, skin-on chicken thighs to the pan, skin side down.

Season the chicken with salt and pepper and sear for 5 to 7 minutes until golden brown.

Remove the chicken from the pan and set aside.

Slice 3 leeks thinly and wash them to remove sand.

Add the leeks to the pan with the bacon fat, along with salt and pepper.

Add thyme (2 to 4 sprigs) and 4 cloves of garlic with skins on to the leeks.

Add nutmeg to the leeks and stir to combine.

Cook the leeks for about 5 to 7 minutes until tender and caramelized.

Pour in 3/4 cup of dry white wine and reduce for a few minutes until it reduces by half.

Add 2 cups of chicken broth to the pan.

Add cannellini beans and reintroduce the bacon to the pan.

Place the chicken back in the pan, skin side up.

Cooking Techniques

Equipment Needed

Spice Level: