Chicken, Butternut Squash & New Potato Ovenbake (11/20 version), It Needs prepare 17 Ingredients And 11 Steps

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We can cook Chicken, Butternut Squash & New Potato Ovenbake (11/20 version) using 17 ingredients and 11 steps. Here is how you cook Chicken, Butternut Squash & New Potato Ovenbake (11/20 version).

Ingredients of Chicken, Butternut Squash & New Potato Ovenbake (11/20 version)

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

Chicken, Butternut Squash & New Potato Ovenbake (11/20 version) instructions

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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