Practical Method to Producing Appetizing Chicken, potato and butternut squash oven-bake

Wishing to eat Chicken, potato and butternut squash oven-bake a 5-star restaurant's, but for a few causes are not able to go to restaurants. This page gonna guide you with useful instructions on preparing a Chicken, potato and butternut squash oven-bake like a famous chef made.

We hope you got benefit from reading it, now let's go back to chicken, potato and butternut squash oven-bake recipe. You can have chicken, potato and butternut squash oven-bake using 14 ingredients and 10 steps. Here is how you achieve that.

To prepare an extraordinary Chicken, potato and butternut squash oven-bake, below are the ingridients needed:

1. Prepare 2 tbsp of rapeseed oil.
2. Use 8 of chicken thighs with bones and skins left on.
3. Prepare 3 of red onions, sliced.
4. Use 1 of leek, sliced.
5. Provide 1 of red chili with seeds, chopped.
6. Get 4 cloves of garlic, chopped.
7. Prepare 2 tbsp of plain flour.
8. You need 700 ml of 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. Use 1 tsp of Cajun seasoning.
10. Prepare 500 g of new potatoes, in bite-sized chunks.
11. Prepare 4 tbsp of crème fraîche or 0-fat Greek yoghourt.
12. You need Handful of fresh coriander, chopped.
13. Take of Salt.
14. Prepare of Ground black pepper.

After preparing the ingridients, now you are good to prepare your 5-star Chicken, potato and butternut squash oven-bake by following the instructions on this section:

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..

Put the chicken in a large baking dish with the shallots, potatoes, squash and garlic. Drizzle with the oil and toss to coat. Lightly season the chicken pieces with salt. Add the chicken, diced potato and squash to the skillet and stir to coat with the seasonings. Stir in the coconut milk and chicken stock and bring to a.

Recipe : Chicken, potato and butternut squash oven-bake

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step by step to make Chicken, potato and butternut squash oven-bake

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