Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chicken, potato and butternut squash oven-bake. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Chicken, potato and butternut squash oven-bake is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Chicken, potato and butternut squash oven-bake is something which I’ve loved my whole life.
We Have Everything You Need All In One Place - Buy Now & Get Free Delivery On Your Order! All You Want to Know About Entertainment. Quickly stir in the crème fraîche and then the coriander and season to taste. Serve immediately, piping hot onto warmed plates.
To begin with this particular recipe, we have to prepare a few ingredients. 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 make Chicken, potato and butternut squash oven-bake:
- Make ready 2 tbsp rapeseed oil
- Prepare 8 chicken thighs with bones and skins left on
- Make ready 3 red onions, sliced
- Prepare 1 leek, sliced
- Take 1 red chili with seeds, chopped
- Make ready 4 cloves garlic, chopped
- Get 2 tbsp plain flour
- 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!
- Make ready 1 tsp Cajun seasoning
- Take 500 g new potatoes, in bite-sized chunks
- Prepare 4 tbsp crème fraîche or 0-fat Greek yoghourt
- Get Handful fresh coriander, chopped
- Take Salt
- Prepare Ground black pepper
Put the butternut squash, potatoes, ground coriander, thyme, stock and garlic into a flameproof casserole. Combine garlic, salt, pepper, and sage in a small bowl. Combine potatoes and squash and chicken and toss with ghee, oil and spice mixture. Arrange vegetable mixture around chicken in large baking pan.
Instructions to make Chicken, potato and butternut squash oven-bake:
- Pre-heat oven to Gas Mark 4 or electric equivalent (probably 180C, for Circotherm ovens 160C).
- Heat the oil on the hob in a large roasting tin and, in batches, quickly brown the chicken thighs. Set aside.
- 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.
- Stir in the flour to mix well and fry for a further minute.
- 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.
- Bring to the boil, stirring whilst doing so, and then transfer the roasting to the pre-heated oven for 30 minutes.
- Whilst this is cooking, skin and deseed the butternut squash and cut it into bite-sized chunks.
- 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.
- Quickly stir in the crème fraîche and then the coriander and season to taste.
- Serve immediately, piping hot onto warmed plates.
Combine potatoes and squash and chicken and toss with ghee, oil and spice mixture. Arrange vegetable mixture around chicken in large baking pan. Put the chicken in a large baking dish with the shallots, potatoes, squash and garlic. Drizzle with the oil and toss to coat. Lightly season the chicken pieces with salt.
So that’s going to wrap this up with this exceptional food chicken, potato and butternut squash oven-bake recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
