Recipe of Any-night-of-the-week Chicken, potato and butternut squash oven-bake

Hello everybody, I hope you're having an amazing day today. Today, we're going to make a distinctive dish, Step-by-Step Guide to Make Favorite Chicken, potato and butternut squash oven-bake. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken, potato and butternut squash oven-bake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken, potato and butternut squash oven-bake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken, potato and butternut squash oven-bake is 4 large, 8 small servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken, potato and butternut squash oven-bake estimated approx Just under 2 hours including prep.

To get started with this recipe, we have to first prepare a few ingredients. You can have Chicken, potato and butternut squash oven-bake using 15 ingredients and 10 steps. Here is how you cook that.

One of our favourite comfort meals, this dish uses chicken thighs, always so tasty yet very economical. There is ample scope to vary the supporting ingredients to suit individual taste as the core elements are robustly flavoured.

Ingredients and spices that need to be Take to make Chicken, potato and butternut squash oven-bake:

1. 2 tbsp rapeseed oil
2. 8 chicken thighs with bones and skins left on
3. 3 red onions, sliced
4. 1 leek, sliced
5. 1 red chili with seeds, chopped
6. 4 cloves garlic, chopped
7. 2 tbsp plain flour
8. 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!
9. 1 tsp Cajun seasoning
10. 500 g new potatoes, in bite-sized chunks
11. 4 tbsp crème fraîche or 0-fat Greek yoghourt
12. 1 butternut squash, about 1 kg
13. Handful fresh coriander, chopped
14. Salt
15. Ground black pepper

Steps to make to make Chicken, potato and butternut squash oven-bake

1. Pre-heat oven to Gas Mark 4 or electric equivalent (probably 180C, for Circotherm ovens 160C).
2. Heat the oil on the hob in a large roasting tin and, in batches, quickly brown the chicken thighs. Set aside.
3. 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.
4. Stir in the flour to mix well and fry for a further minute.
5. 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.
6. Bring to the boil, stirring whilst doing so, and then transfer the roasting tin to the pre-heated oven for 30 minutes.
7. Whilst this is cooking, skin and deseed the butternut squash and cut it into bite-sized chunks.
8. 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.
9. Quickly stir in the crème fraîche and then the coriander and season to taste.
10. Serve immediately, piping hot onto warmed plates.

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So that's going to wrap it up for this special food Recipe of Award-winning Chicken, potato and butternut squash oven-bake. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!