Ingredients
4 large free-range chicken thighs, skin on, bone in
olive oil
400g mixed mushrooms
1 x 295g tin of Campbell’s condensed mushroom soup
1 x 400g tin of butter beans
300g basmati rice
1 lemon
200g frozen leaf spinach
4 teaspoons English mustard, plus extra to serve
Method
- Preheat the oven to 200°C/400°F/gas 6. In a 25cm x 35cm roasting tray, toss the chicken with 1 tablespoon of olive oil and a pinch of black pepper, then scatter in the mushrooms, tearing any larger ones (if you like your chicken skin extra crispy, fry the thighs until golden before adding the mushrooms).
- Tip in the soup, then drain and tip in the butter beans, followed by the rice. Fill the bean tin with water and pour into the tray. Finely grate in the lemon zest, then mix everything together.
- Bring the chicken to the top, skin side up, making sure the rice is submerged, then nestle in the frozen spinach. Cover with oiled tin foil and bake for 50 minutes, or until the chicken is cooked through and the rice is tender, removing the foil for the last 5 minutes. Fluff up the rice and spinach and season to perfection.
- Mix the mustard with the lemon juice in a small bowl, then drizzle over the bake, and serve.
