This comforting chicken and squash stew is a substantial spring one-pot meat and veg meal that’s sure to satisfy the whole family! And with only 10 minutes of prep time it’s really easy to throw together! Plus chicken thighs are a great alternative to breast as they are ideal for slow cooking and will fall apart and be extremely tender. Totally yummy!
PREP 10 MINS
COOK 50 MINS
What you need:
2tbsp olive oil
1kg boneless, skinless chicken thighs
1tbsp chicken seasoning
1 onion, chopped
400g can cherry tomatoes
600ml chicken stock or red wine
500g butternut squash, peeled and cubed
1 leek, sliced
What you need to do:
- Heat the oven to 190C, Gas 5. Heat the oil in a large flameproof casserole. Sprinkle the chicken with chicken seasoning, add to the pan and cook for 10 mins, to brown thoroughly.
- Add the onion and pancetta and cook for 5 mins.
- Pour in the tomatoes, chicken stock or wine. Add the butternut squash and leek, bring to the boil. Cover and cook in the oven for 30 mins until chicken and vegetables tender. Serve scattered with olives.
Per serving: 611 calories, 29g fat (9g saturated) 18g carbs.
Food editor’s top tip: Tuck a cocktail stick into each chicken thigh to secure into a neat shape before cooking