Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, chicken, potato and butternut squash oven-bake. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Chicken, potato and butternut squash oven-bake is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Chicken, potato and butternut squash oven-bake is something that I have loved my whole life.
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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 can achieve that.
The ingredients needed to make Chicken, potato and butternut squash oven-bake:
- Make ready 2 tbsp rapeseed oil
- Get 8 chicken thighs with bones and skins left on
- Get 3 red onions, sliced
- Take 1 leek, sliced
- Get 1 red chili with seeds, chopped
- Get 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
- Get 4 tbsp crème fraîche or 0-fat Greek yoghourt
- Prepare Handful fresh coriander, chopped
- Prepare Salt
- Make ready Ground black pepper
Put the chicken in a large baking dish with the shallots, potatoes, squash and garlic. Drizzle with the oil and toss to coat. Place the butternut squash, chicken, tomatoes and onion in a bowl. Add the Cajun seasoning and oil and mix well.
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.
Place the butternut squash, chicken, tomatoes and onion in a bowl. Add the Cajun seasoning and oil and mix well. Transfer the mixture to an ovenproof dish. Sprinkle with chopped parsley as garnish if desired. Roast Chicken with Potatoes & Butternut Squash Recipe.
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