Wash, trim and finely slice the leeks (make sure to remove any grit from in between the leaves). Slice the celery finely. Peel and dice the carrot. Rinse and chop the spinach. Peel and mince the garlic.
2 Fry chicken
Heat a large pan over a medium-high heat with a drizzle of oil. Fry the chickenthighs, skin side down, for 10 min. Flip and fry for 5 min further.
3 Cook vegetables
Meanwhile, heat a soup pot over a medium-high heat with a drizzle of oil. Fry the leeks, celery and carrot for 3 min. Add the garlic and spinach and cook for 2 min. Add the tomato paste and cook for 1-2 min.
Add the measured water, chicken stock cube, rinsed and drained white beans, thyme sprigs and dried bay leaves. Season with a pinch of salt and pepper.
5 Add chicken
Add the fried chickenthighs. Bring to a light simmer and cook, covered, for 15-20 min or until the meat separates easily from the bones. Check the seasoning. Remove the bayleaves before serving.
Tips for fussy eaters
Once cooked, remove the chicken from the bone.
Cover the pan with a lid while frying to avoid hot oil splashage!
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