Steps to Prepare Speedy Chicken, potato and butternut squash oven-bake

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chicken, potato and butternut squash oven-bake. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Chicken, potato and butternut squash oven-bake is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Chicken, potato and butternut squash oven-bake is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have chicken, potato and butternut squash oven-bake using 14 ingredients and 10 steps. Here is how you can achieve that.

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

1. Get 2 tbsp rapeseed oil
2. Make ready 8 chicken thighs with bones and skins left on
3. Take 3 red onions, sliced
4. Prepare 1 leek, sliced
5. Prepare 1 red chili with seeds, chopped
6. Get 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. Get 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. Get Handful fresh coriander, chopped
13. Make ready Salt
14. Prepare 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 is 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’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!