STEP 1
Preheat your oven to 200°C fan bake. Place the chicken legs into a roasting dish just big enough to fit the legs, so any pan juices are contained. Drizzle the legs generously with olive oil, season well with salt and pepper, and roast for 25 minutes, or until lightly golden and beginning to caramelise.
STEP 2
Whilst the chicken cooks, trim and discard the root end and woody green of the leek, then wash. Slice the white of the leek into 2cm thick rounds, then halve and thinly slice the green. Place a frying pan over high heat with a drizzle of oil, then sear the leek rounds on one side until deeply charred. Use a spatula to transfer the leeks to the roasting dish alongside the chicken, charred side up, and return to the oven.
STEP 3
In the same pan, sauté the sliced leek over medium heat with the garlic until softened. Add the drained butter beans, ½ cup of the chicken stock and milk, then simmer gently for 15-20 minutes. As the beans soften, use the back of a spoon or spatula to mash them to help reach a thick, creamy consistency.
STEP 4
Remove the chicken from the oven and drizzle each leg with Telegraph Hill NZ Bush Honey and Mustard Dressing, and brush to coat. Return to the oven for a further 10–15 minutes, or until deeply caramelised and cooked through.
STEP 5
Once the chicken has cooked, set it aside to rest, and transfer the leek rounds to a plate. Place the roasting dish on the stove top over a medium heat, add the remaining chicken stock, and bring to a simmer, gently scraping any caramelised bits from the base using a spatula or wooden spoon. Reduce by half, then whisk in the butter to emulsify, followed by the juice of half a lemon.
STEP 6
To finish the beans, stir through the lemon zest and a generous drizzle of Telegraph Hill Truffle Olive Oil. Season to taste, then spoon the creamy butter beans into the center of two plates. Top with the chicken and charred leeks, then finish with a generous drizzle of pan jus and lemon zest as desired.
