Chicken, bean and butternut squash bake
- Set a fan oven to 180 deg C.
- Brown the chicken thighs (and legs) in a glug of olive oil in a nice deep wide oven proof casserole or sauté pan. Once browned all over remove them to a plate.
- Roughly dice the squash, red onions, garlic, carrots, celery.
- Cook to soften the diced veg in the fat from the chicken plus a tablespoon of olive oil. Once sizzling along merrily throw in the springs of thyme, chillies, cherry tomatoes halved.
- Once they have sweated down and the tomatoes have given up their juice, add both cans of the borlotti beans and bring back to a rolling boil.
- Season to taste with some black pepper and a splash of red wine vinegar.
- Add the legs and thighs back to the pan, submerged three quarters of the way, like alligators in a swamp, so just the skin pokes above the surface.
- Bake it uncovered on 180 deg C for around 40 minutes. This should get the chicken skin nice and brown.
- Turn off the oven and let it settle in there for another ten.
- Serve 2 thighs per person, covered with a big ladle of the beans and broth and a hunk of bread on the side for the all-important juice mopping.
Throw the leftovers into a pie dish and top with pastry for a tasty midweek dinner winner (remove any meat from the bone, chop it up and mix it in).