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Chicken, bean and butternut squash bake

By Jen G on 21st Jan, 2016

Chicken, bean and butternut squash bake


  1. Set a fan oven to 180 deg C.
  2. 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.
  3. Roughly dice the squash, red onions, garlic, carrots, celery.
  4. 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. 
  5. 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.
  6. Season to taste with some black pepper and a splash of red wine vinegar.
  7. 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.
  8. Bake it uncovered on 180 deg C for around 40 minutes. This should get the chicken skin nice and brown.
  9. Turn off the oven and let it settle in there for another ten.
  10. 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.

Recipe Notes

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).  

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