Simple Way to Make Any-night-of-the-week Chicken, Butternut Squash & New Potato Ovenbake (11/20 version) - Logo collection for you

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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 achieve that.

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

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

Steps 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..

Remove lid, turn heat up to high and carefully remove as much of the chicken thighs as you can see. As the Chicken Thighs roast, the juices seep out and into the Butternut Squash permeating it with flavor. The garlic, thyme, paprika and a little kick from the pepper flakes makes this one pan meal wonder - well, absolutely wonderful! Add the butternut squash, chicken stock, thyme and bay leaves to the slow cooker. Stir everything together, pressing down so that everything is covered in liquid.

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