Creamy Chicken & Mushroom Tray Bake

Cooking time
Serves4 people
Creamy Chicken & Mushroom Tray Bake

This bubbling tray bake has succulent chicken legs roasted in a tin surrounded by hearty cannellini beans, mushrooms and tender leeks in a creamy, garlicky thyme sauce.


  • 1 carrot
  • 2 leeks
  • 400g chestnut mushrooms
  • 2 garlic cloves
  • 800g cannellini beans
  • A handful of thyme
  • 1 chicken stock cube
  • 227ml double cream
  • 4 chicken legs
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
  • 750ml boiling water

Prep: 10 mins | Cook: 45-50 mins

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1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Peel and dice the carrot. Trim the roots and top 3cm off the leeks and rinse them under a cold tap. Slice the leeks into 3-4cm-thick rounds. Roughly tear the mushrooms into small pieces. Peel and thinly slice the garlic.
2. Add the carrot, leeks, garlic and mushrooms to a large roasting tin. Drain the cannellini beans and add them to the tin. Scatter in the thyme sprigs.
3. Pour 750ml boiling water into a jug and crumble in the stock cube. Stir to dissolve the stock, then pour it into the roasting tin. Add the double cream and a pinch of salt and pepper. Stir to mix.
4. Pop the chicken legs into a large bowl. Drizzle over 1 tbsp olive oil and season with a pinch of salt and pepper. Toss to coat, then add the chicken to the tin on top of the veg. Slide the tin into the oven and roast for 45-50 mins.
5. Take the tin out of the oven and check if the chicken is cooked through by inserting a skewer or knife into the fattest part of the leg. The juices should run clear. If they’re still a little pink, cook for 10 mins more before checking again.
6. Divide the chicken and veg between warm plates. Spoon over the creamy sauce and serve.
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