Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chicken, butternut squash & new potato ovenbake (11/20 version). It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Chicken quarters roasted with golden squash and sage are nice for a chilly autumn evening. • Instead of the butternut, use your favorite winter squash, such as acorn or Hubbard—or, to be. Chicken and Butternut Squash is an easy and comforting meal made with chicken, butternut squash, mushrooms, and a delicious light cream sauce. This One Pan Meal with Roasted Butternut Squash and Chicken Thighs is your ultimate fall comfort food recipe idea. All you have to do here is toss all the ingredients together, in no particular order.
Chicken, Butternut Squash & New Potato Ovenbake (11/20 version) is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Chicken, Butternut Squash & New Potato Ovenbake (11/20 version) is something that I’ve loved my whole life.
To begin with this particular recipe, we have to first 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 that.
The ingredients needed to make Chicken, Butternut Squash & New Potato Ovenbake (11/20 version):
- Prepare 2 tbsp vegetable oil (cold-pressed preferred)
- Get 8 chicken thighs, with bones & skin
- Make ready 3 red onions, sliced into half-moon rings
- Take 2 leeks, thinly sliced
- Make ready 1 red chili, with seeds, sliced
- Get 1 red pepper, deseeded and in short, thin slices
- Prepare 4 cloves garlic, chopped
- Get 2 tbsp plain flour
- Get 250 ml dry white wine
- Get 500 ml vegetable stock (I use “Marigold” bouillon powder or Knorr stock pots)
- Prepare 1 tsp Cajun seasoning
- Get 1 tsp smoked paprika
- Get 500 g new potatoes, in bite-sized chunks
- Take 5 tbsp crème fraîche
- Make ready 1 handful fresh coriander, chopped
- Prepare Salt
- Prepare Ground black pepper
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Steps to make Chicken, Butternut Squash & New Potato Ovenbake (11/20 version):
- Pre-heat oven to Gas Mark 5 or electric equivalent (Circotherm 160C).
- Heat oil in roasting tin. Quickly brown the chicken thighs in batches and set aside.
- Use a splash of the wine to deglaze the pan, then fry the onions for 2 minutes, stirring only to avoid sticking.
- Add the leeks, chili, pepper and garlic and fry for a further 5 minutes, gently stirring occasionally.
- Stir in the flour and fry for a further minute, stirring continuously.
- 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.
- Bring to the boil, stir well and put in the pre-heated oven for 30 minutes.
- Meanwhile, skin and deseed the butternut squash and cut into bite-sized chunks.
- 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.
- Stir in the crème fraîche, then coriander and season to taste.
- Serve piping hot onto warm plates.
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