Ingredients

• 2 chicken breasts
• 2 large leeks
• Fresh rosemary, chopped
• 1 clove garlic
• 120ml white white
• 250ml chicken stock
• 2 tsp grainy mustard
• 2x 400g tins flageolet beans, drained
• 3 slices serrano ham
• Fresh Parsley

Method

1. Heat the olive oil in a large casserole dish. Brown the chicken all over; remove and set aside.
2. Saute the leeks for a few minutes then add the rosemary and garlic. Cook for a minute.
3. Stir in the wine for 2-3 minutes then add the chicken stock. Return the chicken to the pot and add the stock, mustard, and beans. Tear the ham into small pieces and add this too.
4. Bring to the boil then cover and reduce to a simmer. Cook for 25-30 minutes until the chicken is tender. Add the parsley and serve with crusty bread and/or green veg.