Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chicken, potato and butternut squash oven-bake. It is one of my favorites food recipes. For mine, I will 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 is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Chicken, potato and butternut squash oven-bake is something which I have loved my entire life.
To begin with this 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 can achieve it.
The ingredients needed to make Chicken, potato and butternut squash oven-bake:
- Prepare 2 tbsp rapeseed oil
- Prepare 8 chicken thighs with bones and skins left on
- Make ready 3 red onions, sliced
- Take 1 leek, sliced
- Make ready 1 red chili with seeds, chopped
- Make ready 4 cloves garlic, chopped
- Prepare 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!
- Take 1 tsp Cajun seasoning
- Get 500 g new potatoes, in bite-sized chunks
- Make ready 4 tbsp crème fraîche or 0-fat Greek yoghourt
- Prepare Handful fresh coriander, chopped
- Take Salt
- Make ready Ground black pepper
Instructions 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 can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
