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Chicken, Butternut Squash & New Potato Ovenbake (11/20 version) RecipeYou can have chicken, butternut squash & new potato ovenbake (11/20 version) using 17 ingredients and 11 steps. Here is how you cook it. Preptime: 16 Minutes Cooktime: 47 Minutes Serve: 4 Persons Nutrition: 182 calories.
The ingredients needed to cook chicken, butternut squash & new potato ovenbake (11/20 version) :
- Use 2 tbsp vegetable oil (cold-pressed preferred)
- Take 8 chicken thighs, with bones & skin
- You need 3 red onions, sliced into half-moon rings
- Prepare 2 leeks, thinly sliced
- Get 1 red chili, with seeds, sliced
- Take 1 red pepper, deseeded and in short, thin slices
- Take 4 cloves garlic, chopped
- Use 2 tbsp plain flour
- Get 250 ml dry white wine
- Get 500 ml vegetable stock (I use “Marigold” bouillon powder or Knorr stock pots)
- Provide 1 tsp Cajun seasoning
- Prepare 1 tsp smoked paprika
- You need 500 g new potatoes, in bite-sized chunks
- Provide 5 tbsp crème fraîche
- Get 1 handful fresh coriander, chopped
- You need Salt
- You need 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 wine 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 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.
- 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.
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