Step-by-Step Guide to Make Favorite Chicken, potato and butternut squash oven-bake

Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, chicken, potato and butternut squash oven-bake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Chicken, potato and butternut squash oven-bake is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Chicken, potato and butternut squash oven-bake is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few components. You can cook chicken, potato and butternut squash oven-bake using 14 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Chicken, potato and butternut squash oven-bake:

1. Get rapeseed oil
2. Make ready chicken thighs with bones and skins left on
3. Get red onions, sliced
4. Take leek, sliced
5. Get red chili with seeds, chopped
6. Get garlic, chopped
7. Make ready plain flour
8. Prepare 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!
9. Take Cajun seasoning
10. Prepare new potatoes, in bite-sized chunks
11. Get crème fraîche or 0-fat Greek yoghourt
12. Take fresh coriander, chopped
13. Get Salt
14. Prepare Ground black pepper

Steps to make Chicken, potato and butternut squash oven-bake:

1. Pre-heat oven to Gas Mark 4 or electric equivalent (probably 180C, for Circotherm ovens 160C).
2. Heat the oil on the hob in a large roasting tin and, in batches, quickly brown the chicken thighs. Set aside.
3. 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.
4. Stir in the flour to mix well and fry for a further minute.
5. 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.
6. Bring to the boil, stirring whilst doing so, and then transfer the roasting to the pre-heated oven for 30 minutes.
7. Whilst this is cooking, skin and deseed the butternut squash and cut it into bite-sized chunks.
8. 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.
9. Quickly stir in the crème fraîche and then the coriander and season to taste.
10. Serve immediately, piping hot onto warmed plates.

So that is going to wrap this up for this special food chicken, potato and butternut squash oven-bake recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!