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Home Dish Chicken, Butternut Squash & New Potato Ovenbake (11/20 version)

Chicken, Butternut Squash & New Potato Ovenbake (11/20 version)

Name: How to cook Chicken, Butternut Squash & New Potato Ovenbake (11/20 version) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 servings
Cuisine: Us

Introduce

Chef :

John A

Chicken, Butternut Squash & New Potato Ovenbake (11/20 version)

This is my latest version of a family favourite and thus very appropriate for my final Cookbook recipe. On such a wet and windy day it is comfort food doing its job!#mycookbook

Ingredient

Food ration :

4-6 servings

Cooking time :

120-130 minutes including prep

2 tbsp

vegetable oil (cold-pressed preferred)

chicken thighs, with bones & skin

red onions, sliced into half-moon rings

leeks, thinly sliced

red chili, with seeds, sliced

red pepper, deseeded and in short, thin slices

4 cloves

garlic, chopped

2 tbsp

plain flour

250 ml

dry white wine

500 ml

vegetable stock (I use “Marigold” bouillon powder or Knorr stock pots)

1 tsp

Cajun seasoning

1 tsp

smoked paprika

butternut squash, approx 1 kg

500 g

new potatoes, in bite-sized chunks

5 tbsp

crème fraîche

1 handful

fresh coriander, chopped

Cooking instructions

* Step 1

Pre-heat oven to Gas Mark 5 or electric equivalent (Circotherm 160C).

* Step 2

Heat oil in roasting tin. Quickly brown the chicken thighs in batches and set aside.

* Step 3

Use a splash of the wine to deglaze the pan, then fry the onions for 2 minutes, stirring only to avoid sticking.

* Step 4

Add the leeks, chili, pepper and garlic and fry for a further 5 minutes, gently stirring occasionally.

* Step 5

Stir in the flour and fry for a further minute, stirring continuously.

* Step 6

Stir in the wine, then the stock, then the Cajun seasoning and smoked paprika and finally return the chicken thighs to the roasting tin and stir gently but thoroughly to coat well.

* Step 7

Bring to the boil, stir well and put in the pre-heated oven for 30 minutes.

* Step 8

Meanwhile, skin and deseed the butternut squash and cut into bite-sized chunks.

* Step 9

After the 30 minutes, add the butternut squash and potatoes to the roasting tin. Stir gently but thoroughly, cover with foil and return to the oven for a further hour or until everything is cooked.