Ingredients:

  • 5-6 chicken thighs (bone removed)
  • 1 carton Freja Chicken Bone Broth
  • 1 jar butter beans
  • 1 bunch asparagus
  • 2 handfuls of thinly sliced spring greens
  • 2 handfuls of thinly sliced leeks
  • 1/2 pack (approx 200g) purple sprouting broccoli
  • Zest of 1/2 lemon
  • 1 tbsp white miso paste
  • Salt and pepper to taste
  • Optional chilli flakes

 

Method: 

1. Preheat the oven to 180.

2. Season the chicken skin generously with salt. Lay the chicken skin side down into a cold (oven proof) frying pan and bring up to a high heat to cook until the skin is golden and crispy. 

3. Remove the chicken from the pan then add in the miso and leeks and give this a good stir to break down the miso. 

4. Add in the remaining veg, beans, bone broth and lemon zest and give this a good stir. Season to taste with salt and pepper then place the chicken skin side up on the broth.

5. Bake this in the oven for 15 minutes then serve up and enjoy!