Crispy Glazed Chicken Thighs With Cannellini Bean & Fennel Broth

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a kettle

Heat a hob-safe oven-proof casserole dish with a drizzle of vegetable oil over a high heat

Pat your chicken thighs dry and season the skin with a pinch of salt

Once hot, add the chicken thighs, skin-side down and cook for 2-3 min or until the skins are starting to brown

Meanwhile, chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and chop into large chunks

Cut your potato[es] into bite-sized pieces

Drain and rinse your cannellini beans

Once the skins are starting to brown, transfer the chicken thighs to a tin foil-lined baking tray, skin-side up and set aside, reserve the pot

Return the reserved pot to a medium heat

Once hot, add the chopped leeks, potatoes and drained cannellini beans with your dried oregano and fennel seeds (not a fan of fennel? Just add a little!) and 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 1 min or until fragrant

Once fragrant, add your chicken stock mix and Chinese rice wine with a generous pinch of salt, half your ketjap manis (you'll use the rest later!) and 400ml [520ml] [680ml] boiled water and stir it all together

Put the dish, uncovered, in the oven for an 20-25 min or until the potatoes are tender – this is your cannellini bean & fennel broth

Put the tray with the browned chicken in the oven for 20-22 min or until cooked through (no pink meat!)

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the chicken is cooked through, remove the tray from the oven and drizzle the remaining ketjap manis over the chicken thighs

Return the tray to the oven for a final 3-5 min or until sticky – these are your glazed chicken thighs