Prep Time: 15 minutes Cooking Time: 1.5 – 2 hours
- 5-6 Chicken Thighs
- 2 x 400g Chopped Tomatoes
- 1 Butternut Squash
- 100g Chestnut Mushrooms
- 1 Jar Pitted Green Olives
- 1 Leek
- 1 Onion
- 4 Garlic Cloves
- 2 Rosemary Sprigs
- 2 Bay Leaves
- 2 Tsp Butter
For this recipe you’ll need either a dutch oven or casserole dish with lid.
Either will do the job here.
Set your oven to 180 degrees.
Start with the butternut squash by following this 6-step process…
Step One – Using a sharp knife remove the top and bottom of your butternut squash.
Step Two – Stand the butternut squash up on a flat surface with the bottom down.
Step Three – Use a Sharp knife or vegetable peeler and peel the tough outer skin from top to bottom.
Step Four – Slice across the butternut squash just above the rounded lower section to create 2 segments.
Step Five – Slice the rounded bottom section in half, use a spoon to scoop out the seeds.
Step Six – Slice and chop both segments into 2-3cm cubes.
Leave the butternut squash to one side for now.
Place your dutch oven or casserole dish on the hob at the low heat.
Add 2 tsp Butter to the pan.
Peel and roughly slice the Onion adding straight to the pan along with the Rosemary sprigs and Bay Leaves.
Peel and finely chop the Garlic before adding to the pan making sure to stir everything so it doesn’t start to catch.
Remove the outer layers of your Leek before washing and finely slicing, now add to the pan again mixing everything together.
Leave your ingredients to soften for around 8-10 minutes. Mix occasionally.
Whilst this is happening use a sharp knife or scissors to remove the skin from your Chicken Thighs, then leave to one side for now.
At this point the butternut squash can be added to your pan, turn the heat up to medium and make sure you give everything a good mix.
Remove the stalks from the Mushrooms then place flat side down and slice into 1cm thick slices, adding to the pan.
Place all the Chicken Thighs into the pan evenly spaced out.
Leave to cook for another 5 minutes mixing occasionally to ensure nothing starts to burn.
At this point add the Chopped Tomatoes and Olives then mix one last time before leaving to simmer gently for 10 minutes with the lid off the pan.
Now place the lid on your pan and put into the oven.
Leave to cook for 1-1.5 hours on 180 degrees.
Remove from the oven and leave to sit for a few minutes before seasoning with a little Salt and Black Pepper to taste.
This meal works well either by itself or with a slice of sourdough bread to mop up all the sauce.
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