Recipe of Award-winning Chicken, Butternut Squash & New Potato Ovenbake (11/20 version) - Free Download

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We hope you got benefit from reading it, now let's go back to chicken, butternut squash & new potato ovenbake (11/20 version) recipe. To cook chicken, butternut squash & new potato ovenbake (11/20 version) you only need 17 ingredients and 11 steps. Here is how you cook that.

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

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