Steps to Prepare Quick Chicken, Butternut Squash & New Potato Ovenbake (11/20 version)

Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chicken, butternut squash & new potato ovenbake (11/20 version). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

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To get started 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 it.

The ingredients needed to make Chicken, Butternut Squash & New Potato Ovenbake (11/20 version):

1. Make ready 2 tbsp vegetable oil (cold-pressed preferred)
2. Get 8 chicken thighs, with bones & skin
3. Get 3 red onions, sliced into half-moon rings
4. Prepare 2 leeks, thinly sliced
5. Take 1 red chili, with seeds, sliced
6. Get 1 red pepper, deseeded and in short, thin slices
7. Make ready 4 cloves garlic, chopped
8. Make ready 2 tbsp plain flour
9. Make ready 250 ml dry white wine
10. Prepare 500 ml vegetable stock (I use “Marigold” bouillon powder or Knorr stock pots)
11. Make ready 1 tsp Cajun seasoning
12. Prepare 1 tsp smoked paprika
13. Take 500 g new potatoes, in bite-sized chunks
14. Get 5 tbsp crème fraîche
15. Take 1 handful fresh coriander, chopped
16. Prepare Salt
17. Make ready Ground black pepper

Instructions to make Chicken, Butternut Squash & New Potato Ovenbake (11/20 version):

1. Pre-heat oven to Gas Mark 5 or electric equivalent (Circotherm 160C).
2. Heat oil in roasting tin. Quickly brown the chicken thighs in batches and set aside.
3. Use a splash of the wine to deglaze the pan, then fry the onions for 2 minutes, stirring only to avoid sticking.
4. Add the leeks, chili, pepper and garlic and fry for a further 5 minutes, gently stirring occasionally.
5. Stir in the flour and fry for a further minute, stirring continuously.
6. 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.
7. Bring to the boil, stir well and put in the pre-heated oven for 30 minutes.
8. Meanwhile, skin and deseed the butternut squash and cut into bite-sized chunks.
9. 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.
10. Stir in the crème fraîche, then coriander and season to taste.
11. Serve piping hot onto warm plates.

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