Step-by-Step Guide to Prepare Favorite Chicken, potato and butternut squash oven-bake

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, chicken, potato and butternut squash oven-bake. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Chicken, potato and butternut squash oven-bake is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Chicken, potato and butternut squash oven-bake is something that I’ve loved my whole life.

To get started with this recipe, we must 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 it.

The ingredients needed to make Chicken, potato and butternut squash oven-bake:

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

Steps 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 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.

So that’s going to wrap it up with this special food chicken, potato and butternut squash oven-bake recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!