2) Add the garlic to the pan and saute until cooked. Add the Madeira and stir quickly to deglaze. Return the chicken to the pan, add the tomato sauce, bean water and dill, and simmer to reduce for 3 to 5 minutes. Add salt and pepper, to taste.
3) Meanwhile, heat the beans separately, season with salt and pepper, and serve alongside the chicken.
4) Fry the julienned leeks in a little oil. Season with salt and pepper. Garnish the finished dishes with fried leeks.