Recipe: Appetizing Chicken, potato and butternut squash oven-bake

Chicken, potato and butternut squash oven-bake. Remove and discard giblets and neck from chicken. Using a slotted spoon, transfer the chicken pieces to a bowl. Carefully and slowly pour egg mixture over vegetable layers.

Put the butternut squash, potatoes, ground coriander, thyme, stock and garlic into a flameproof casserole. Tuck in the chicken breasts making sure that they are submerged. Great recipe for Chicken, potato and butternut squash oven-bake. You can have Chicken, potato and butternut squash oven-bake using 14 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Chicken, potato and butternut squash oven-bake

1. You need 2 tbsp of rapeseed oil.
2. Prepare 8 of chicken thighs with bones and skins left on.
3. Prepare 3 of red onions, sliced.
4. Prepare 1 of leek, sliced.
5. Prepare 1 of red chili with seeds, chopped.
6. It's 4 cloves of garlic, chopped.
7. Prepare 2 tbsp of plain flour.
8. Prepare 700 ml of 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. Prepare 1 tsp of Cajun seasoning.
10. Prepare 500 g of new potatoes, in bite-sized chunks.
11. It's 4 tbsp of crème fraîche or 0-fat Greek yoghourt.
12. It's Handful of fresh coriander, chopped.
13. Prepare of Salt.
14. You need of Ground black pepper.

One of our favourite comfort meals, this dish uses chicken thighs, always so tasty yet very economical. There is ample scope to vary the supporting ingredients to suit individual taste as the core elements are robustly flavoured. In a large bowl, add chicken thighs and cubed butternut. Add olive oil, paprika, fresh, thyme and salt and pepper and give them a good toss, maing sure that the olive oil and condiments mix is evenly distributed on the chicken and butternut.

Chicken, potato and butternut squash oven-bake step by step

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..

Sear in the oil left from the bacon until brown all over. Sprinkle with the fresh rosemary, sage and thyme. Drizzle the olive oil over the vegetable/herb mixture. Toss lightly until the vegetables are well coated. Distribute evenly between the two pans in a single layer.