Chicken Leek Butternut Bake (Print Version)
# Ingredients:
01 -
Low calorie spray
02 -
600g boneless, skinless chicken thighs, raw
03 -
1 teaspoon dried parsley
04 -
1/2 teaspoon dried thyme leaves
05 -
Salt and black pepper
06 -
1 tablespoon salted butter (or olive oil)
07 -
1 onion, halved and sliced
08 -
600g butternut squash, peeled, diced, and cubed
09 -
1 teaspoon paprika
10 -
3 leeks, washed, trimmed, and sliced
11 -
1 tablespoon minced garlic (or 3 crushed cloves)
12 -
1 cup (240ml) chicken stock
13 -
80g parmesan, freshly grated
14 -
Handful of fresh parsley, chopped
# Instructions:
01 -
Preheat oven to 180°C (fan), 200°C, 400°F, or gas mark 6.
02 -
Cut chicken thighs into thirds. Season with thyme, parsley, salt, and black pepper. Fry in a large frying pan sprayed with low calorie spray over medium-high heat until lightly golden. Remove chicken and set aside.
03 -
Melt butter in the pan and add onions, butternut squash, and paprika. Cook until the squash begins to soften, deglazing the pan with small amounts of chicken stock as needed.
04 -
Stir in sliced leeks and garlic. Cook for 5-8 minutes until the squash is tender and leeks soften and turn golden.
05 -
Transfer onion, butternut squash, and leek mixture to an ovenproof dish in an even layer. Place chicken pieces on top along with any juices.
06 -
Pour remaining chicken stock over the mixture and sprinkle parmesan evenly on top.
07 -
Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 15 minutes until the top is golden, and the chicken and squash are fully cooked. Finish with fresh parsley and season to taste.
# Notes:
01 -
Ensure the dish is gluten-free by using gluten-free chicken stock.
02 -
This recipe is freezer-friendly for meal prepping or leftovers.