Hello, I’m Elise. Today, we’re going to make chicken, butternut squash new potato ovenbake (11/20 version) recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Chicken, Butternut Squash New Potato Ovenbake (11/20 version) Recipe
Chicken, Butternut Squash New Potato Ovenbake (11/20 version) is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Chicken, Butternut Squash New Potato Ovenbake (11/20 version) is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can have chicken, butternut squash new potato ovenbake (11/20 version) using 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):
- Take 2 tbsp vegetable oil (cold-pressed preferred)
- Take 8 chicken thighs, with bones skin
- Get 3 red onions, sliced into half-moon rings
- Get 2 leeks, thinly sliced
- Make ready 1 red chili, with seeds, sliced
- Prepare 1 red pepper, deseeded and in short, thin slices
- Prepare 4 cloves garlic, chopped
- Get 2 tbsp plain flour
- Make ready 250 ml dry
- Take 500 ml vegetable stock (I use “Marigold” bouillon powder or Knorr stock pots)
- Prepare 1 tsp Cajun seasoning
- Take 1 tsp smoked paprika
- Make ready 500 g new potatoes, in bite-sized chunks
- Take 5 tbsp crème fraîche
- Make ready 1 handful fresh coriander, chopped
- Make ready Salt
- Make ready Ground black pepper
Steps to make Chicken, Butternut Squash New Potato Ovenbake (11/20 version):
- Pre-heat oven to Gas Mark 5 or electric equivalent (Circotherm 160C).
- Heat oil in roasting tin. Quickly brown the chicken thighs in batches and set aside.
- Use a splash of the to deglaze the pan, then fry the onions for 2 minutes, stirring only to avoid sticking.
- Add the leeks, chili, pepper and garlic and fry for a further 5 minutes, gently stirring occasionally.
- Stir in the flour and fry for a further minute, stirring continuously.
- Stir in the , 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.
- Bring to the boil, stir well and put in the pre-heated oven for 30 minutes.
- Meanwhile, skin and deseed the butternut squash and cut into bite-sized chunks.
- 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.
- Stir in the crème fraîche, then coriander and season to taste.
- Serve piping hot onto warm plates.
So that’s going to wrap it up for this distinctive dish chicken, butternut squash new potato ovenbake (11/20 version) recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
