I had the lovely Fig over for dinner, and The Satanic Rites of Dracula, last night and so I decided to cook this for the two of us, and Neil. It’s a tasty recipe that Abigail cooked for me last Friday. The recipe is originally for a slow cooker, but I don’t have one so, as per the suggestion at the bottom of the recipe, I simply cooked it for an hour on the hob instead.
Lovely and tasty, and appropriate for a cold winter night.
100g of plain flour
4 tablespoons of sunflower oil
500g of boneless, skinless chicken thigh, chopped into 1” pieces
1 onion, chopped
4 garlic cloves, finely chopped
2 chillies, finely chopped
175ml of white wine
½ a butternut squash, peeled, chopped into 1” pieces
300ml of chicken stock
5 sprigs of fresh thyme
3 bay leaves
4 tablespoons of crème fraîche
Salt and freshly ground black pepper
A small handful chopped fresh parsley
Sprinkle the flour onto a plate and dredge the chicken pieces in the flour.
Heat half of the oil in a large saucepan and fry the chicken pieces for 4-5 minutes, or until browned all over.
Remove from the pan with a slotted spoon and set aside.
(You may need to clean out the saucepan if the excess flour from the chicken pieces has made a mess in the pan.)
Heat the remaining oil in a frying pan and fry the onion for five minutes. Then add the garlic and chilli and fry for another 2-3 minutes.
Add the wine and continue to cook for another few minutes, or until the volume of the liquid is reduced by half.
Return the chicken to the saucepan. Then add the butternut squash, chicken stock, thyme and bay leaves to the pan. Stir well to combine and ensure that everything is covered by the liquid.
Cover and cook for 45-50 minutes over a medium heat, stirring occasionally top prevent sticking.
After 50 minutes stir in the crème fraîche and season to taste with salt and freshly ground black pepper. Cook for a further 10 minutes, then serve, garnished with the parsley.
Tasty. Can be accompanied by either rice or mash.