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 unique. This will be really delicious.
Combine potatoes and squash and chicken and toss with ghee, oil and spice mixture. Arrange vegetable mixture around chicken in large baking pan. Great recipe for Chicken, potato and butternut squash oven-bake. One of our favourite comfort meals, this dish uses chicken thighs, always so tasty yet very economical.
Chicken, potato and butternut squash oven-bake is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Chicken, potato and butternut squash oven-bake is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook chicken, potato and butternut squash oven-bake using 14 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Chicken, potato and butternut squash oven-bake:
- Make ready 2 tbsp rapeseed oil
- Take 8 chicken thighs with bones and skins left on
- Prepare 3 red onions, sliced
- Make ready 1 leek, sliced
- Prepare 1 red chili with seeds, chopped
- Make ready 4 cloves garlic, chopped
- Get 2 tbsp plain flour
- Get 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!
- Prepare 1 tsp Cajun seasoning
- Prepare 500 g new potatoes, in bite-sized chunks
- Prepare 4 tbsp crème fraîche or 0-fat Greek yoghourt
- Make ready Handful fresh coriander, chopped
- Take Salt
- Take Ground black pepper
The light seasoning on the squash and potatoes was just right - not at all overdone. Follow this recipe to the letter and I guarantee it will become a staple in your home. Using a slotted spoon, transfer the chicken pieces to a bowl. While the chicken is cooking, melt butter in a skillet over medium heat.
Steps 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.
Using a slotted spoon, transfer the chicken pieces to a bowl. While the chicken is cooking, melt butter in a skillet over medium heat. Pour in chicken broth; stir well. Pour into the pan with the chicken, and add roasted squash, coconut milk, and sugar; stir to combine. Put the chicken in a large baking dish with the shallots, potatoes, squash and garlic.
So that is going to wrap it up with this special food chicken, potato and butternut squash oven-bake recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
