2 Things You Must Know About Cooking Chicken, potato and butternut squash oven-bake Delicious

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We hope you got benefit from reading it, now let’s go back to chicken, potato and butternut squash oven-bake recipe. You can have chicken, potato and butternut squash oven-bake using 14 ingredients and 10 steps. Here is how you cook it.

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

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

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