Creamy truffle chicken, leek and bean one-pot

Method

1. Heat the oil in a large deep frying pan, sauté pan or wide, shallow casserole dish over a medium heat. Season the chicken thighs with salt and pepper then add to the pan skin-side down and cook for 10 minutes until the skin is golden and crisp. Flip and cook for 4 more minutes, then transfer to a plate. Add the butter to the pan followed by the leeks. Cook, stirring occasionally, for 10-12 minutes until softened.
2. Stir through the truffle and artichoke pesto then tip in the beans and their liquid. Nestle in the chicken thighs skin-side up to keep the skins crisp. Reduce the heat to low-medium and leave to simmer for 15 minutes until the chicken is cooked through. Serve with a drizzle of truffle oil (if using).