How to Make Quick Chicken, potato and butternut squash oven-bake

Chicken, potato and butternut squash oven-bake.

Chicken, potato and butternut squash oven-bake

Hello everybody, it's Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, chicken, potato and butternut squash oven-bake. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Chicken, potato and butternut squash oven-bake is one of the most favored of current trending meals on earth. It's easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Chicken, potato and butternut squash oven-bake is something which I've loved my entire life. They're nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have chicken, potato and butternut squash oven-bake using 15 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 of rapeseed oil.
{Make ready 8 of chicken thighs with bones and skins left on.
{Make ready 3 of red onions, sliced.
{Prepare 1 of leek, sliced.
{Get 1 of red chili with seeds, chopped.
{Make ready 4 cloves of garlic, chopped.
{Take 2 tbsp of plain flour.
{Get 700 ml of 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!.
{Take 1 tsp of Cajun seasoning.
{Prepare 500 g of new potatoes, in bite-sized chunks.
{Prepare 4 tbsp of crème fraîche or 0-fat Greek yoghourt.
{Prepare 1 of butternut squash, about 1 kg.
{Prepare Handful of fresh coriander, chopped.
{Get of Salt.
{Get of Ground black pepper.

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 tin 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..

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