Chicken Drums with Creamy Leeks, Spinach and Kumara Roasties

Steps

1. oven to 210°C. Line two oven trays (one with a lip) with baking paper.
2. Heat a drizzle of oil in a fry-pan on medium-high heat. Pat chicken dry and toss in a bowl with salt, flour and oil. Cook for 2 minutes on each side, until golden (it does not need to be cooked through). Place chicken on lipped tray and bake, on top rack, for 25 minutes, until cooked through.
3. While chicken is cooking, dice kumara 2–3 cm and toss on second tray with a drizzle of oil. Season with salt and pepper and bake for about 25 minutes, turning halfway, until cooked through. Wipe out pan used to cook chicken with paper towels
4. Thinly slice leek and garlic. Heat butter in pan on medium heat and cook leek and garlic for 5 minutes. Add wine/first measure of stock and cook until evaporated, 1–2 minutes. Stir through second measure of stock and mustard and bring to a simmer.
5. Chop spinach and add to leek mixture. Turn off heat and stir through sour cream. Bring a pot of salted water to the boil and cook beans for 2–3 minutes, until bright green and tender. Drain.
6. Add cooked drums (and any cooking juices) to pan with creamy leeks and spinach. Return to medium heat and simmer for about 1 minute, until thickened slightly. Season to taste with salt and pepper.
7. divide kumara roasties between plates and top with a couple of chicken drums and some creamy leeks and spinach. Serve green beans on the side.