Hi, I’m Elise. Today, we’re going to make chicken, butternut squash & new potato ovenbake (11/20 version) recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Chicken, Butternut Squash & New Potato Ovenbake (11/20 version) Recipe
Chicken, Butternut Squash & New Potato Ovenbake (11/20 version) is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Chicken, Butternut Squash & New Potato Ovenbake (11/20 version) is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have chicken, butternut squash & new potato ovenbake (11/20 version) using 17 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Chicken, Butternut Squash & New Potato Ovenbake (11/20 version):
- Make ready 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
- Get 1 red chili, with seeds, sliced
- Get 1 red pepper, deseeded and in short, thin slices
- Get 4 cloves garlic, chopped
- Take 2 tbsp plain flour
- Take 250 ml dry
- Take 500 ml vegetable stock (I use “Marigold” bouillon powder or Knorr stock pots)
- Take 1 tsp Cajun seasoning
- Make ready 1 tsp smoked paprika
- Get 500 g new potatoes, in bite-sized chunks
- Prepare 5 tbsp crème fraîche
- Make ready 1 handful fresh coriander, chopped
- Make ready Salt
- Take Ground black pepper
Instructions 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 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 , 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 sausage onto warm plates.
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