Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken, potato and butternut squash oven-bake. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chicken, potato and butternut squash oven-bake is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Chicken, potato and butternut squash oven-bake is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook chicken, potato and butternut squash oven-bake using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Chicken, potato and butternut squash oven-bake:
- Make ready 2 tbsp rapeseed oil
- Get 8 chicken thighs with bones and skins left on
- Prepare 3 red onions, sliced
- Make ready 1 leek, sliced
- Take 1 red chili with seeds, chopped
- Make ready 4 cloves garlic, chopped
- Get 2 tbsp plain flour
- Prepare 700 ml vegetable stock. I use “Marigold” bouillon powder. Sometimes I use 250ml of dry white wine and 500 ml of stock. It’s fine both ways!
- Prepare 1 tsp Cajun seasoning
- Make ready 500 g new potatoes, in bite-sized chunks
- Get 4 tbsp crème fraîche or 0-fat Greek yoghourt
- Get Handful fresh coriander, chopped
- Prepare Salt
- Get Ground black pepper
Steps to make Chicken, potato and butternut squash oven-bake:
- Pre-heat oven to Gas Mark 4 or electric equivalent (probably 180C, for Circotherm ovens 160C).
- Heat the oil on the hob in a large roasting tin and, in batches, quickly brown the chicken thighs. Set aside.
- Fry the onion rings for 2 minutes, add the leek, chili and garlic and cook for a further 5 minutes, stirring gently to avoid sticking.
- Stir in the flour to mix well and fry for a further minute.
- Stir in the stock and then the Cajun seasoning. Return the chicken thighs to the tin, stirring well to ensure the thighs are coated by the mixture.
- Bring to the boil, stirring whilst doing so, and then transfer the roasting to the pre-heated oven for 30 minutes.
- Whilst this is cooking, skin and deseed the butternut squash and cut it into bite-sized chunks.
- When the 30 minutes is up, add the potatoes and butternut squash to the roasting tin, cover with foil and return to the oven for a further hour or until the chicken and vegetables are cooked.
- Quickly stir in the crème fraîche and then the coriander and season to taste.
- Serve immediately, piping hot onto warmed plates.
So that’s going to wrap it up for this exceptional food chicken, potato and butternut squash oven-bake recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
