Hello, I’m Elise. Today, we’re going to prepare chicken, potato and butternut squash oven-bake recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Chicken, potato and butternut squash oven-bake Recipe
Chicken, potato and butternut squash oven-bake is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Chicken, potato and butternut squash oven-bake is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. 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:
- Take 2 tbsp rapeseed oil
- Take 8 chicken thighs with bones and skins left on
- Prepare 3 red onions, sliced
- Take 1 leek, sliced
- Get 1 red chili with seeds, chopped
- Prepare 4 cloves garlic, chopped
- Make ready 2 tbsp plain flour
- Take 700 ml vegetable stock. I use “Marigold” bouillon powder. Sometimes I use 250ml of dry white and 500 ml of stock. It’s fine both ways!
- Prepare 1 tsp Cajun seasoning
- Take 500 g new potatoes, in bite-sized chunks
- Make ready 4 tbsp crème fraîche or 0-fat Greek yoghourt
- Prepare Handful fresh coriander, chopped
- Make ready Salt
- Make ready 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 is going to wrap this up for this distinctive dish chicken, potato and butternut squash oven-bake recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
