Chicken, Butternut Squash & New Potato Ovenbake (11/20 version)
Chicken, Butternut Squash & New Potato Ovenbake (11/20 version)

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chicken, butternut squash & new potato ovenbake (11/20 version). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Chicken, Butternut Squash & New Potato Ovenbake (11/20 version) is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Chicken, Butternut Squash & New Potato Ovenbake (11/20 version) is something that I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook chicken, butternut squash & new potato ovenbake (11/20 version) using 17 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Chicken, Butternut Squash & New Potato Ovenbake (11/20 version):
  1. Take 2 tbsp vegetable oil (cold-pressed preferred)
  2. Make ready 8 chicken thighs, with bones & skin
  3. Prepare 3 red onions, sliced into half-moon rings
  4. Get 2 leeks, thinly sliced
  5. Make ready 1 red chili, with seeds, sliced
  6. Prepare 1 red pepper, deseeded and in short, thin slices
  7. Get 4 cloves garlic, chopped
  8. Prepare 2 tbsp plain flour
  9. Take 250 ml dry white wine
  10. Take 500 ml vegetable stock (I use “Marigold” bouillon powder or Knorr stock pots)
  11. Prepare 1 tsp Cajun seasoning
  12. Prepare 1 tsp smoked paprika
  13. Prepare 500 g new potatoes, in bite-sized chunks
  14. Take 5 tbsp crème fraîche
  15. Take 1 handful fresh coriander, chopped
  16. Get Salt
  17. Take Ground black pepper
Steps to make Chicken, Butternut Squash & New Potato Ovenbake (11/20 version):
  1. Pre-heat oven to Gas Mark 5 or electric equivalent (Circotherm 160C).
  2. Heat oil in roasting tin. Quickly brown the chicken thighs in batches and set aside.
  3. Use a splash of the wine to deglaze the pan, then fry the onions for 2 minutes, stirring only to avoid sticking.
  4. Add the leeks, chili, pepper and garlic and fry for a further 5 minutes, gently stirring occasionally.
  5. Stir in the flour and fry for a further minute, stirring continuously.
  6. Stir in the wine, then the stock, then the Cajun seasoning and smoked paprika and finally return the chicken thighs to the roasting tin and stir gently but thoroughly to coat well.
  7. Bring to the boil, stir well and put in the pre-heated oven for 30 minutes.
  8. Meanwhile, skin and deseed the butternut squash and cut into bite-sized chunks.
  9. After the 30 minutes, add the butternut squash and potatoes to the roasting tin. Stir gently but thoroughly, cover with foil and return to the oven for a further hour or until everything is cooked.
  10. Stir in the crème fraîche, then coriander and season to taste.
  11. Serve piping hot onto warm plates.

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