Chicken with Leeks & Butternut Squash

There is a definitive nip in the air these days.  We are getting to the end of autumn days now and its time to break out the throws and light the fires.  

These kinds of days call for comforting sustaining dishes like this delicious chicken stew, Chicken with Leeks & Butternut Squash.  It's British Leek season now as well, so there really is no better time to cook this simple supper!





This is such a simple dish . . . with plenty of leeks and butternut squash. I have used chicken thighs which are perfect for oven braising.  

There is also stock, herbs and barley. This is a really beautiful combination to be sure.



You just bang it all into a casserole and then let the oven do the work.  I love meals like this.

Meals that you can just throw together and then cook in a casserole, or  slow cooker, etc.



The chicken gets all tender and succulent. You can cut it with a fork. 

 It is juicy and so flavourful after having braised in the oven,  soaking up all of those lucious flavours.



All you need on the side is a nice pot of buttery mashed potatoes and a nice pile of lightly herbed green beans.   

I love these kinds of suppers, don't you? This is the colour and flavour of Autumn, right here.  Soak it up.



*Chicken and Leeks with Butternut Squash*
Serves 6
Printable Recipe

Chicken and autumn vegetables simmered together in one deliciously hearty pot!

1 TBS olive oil
plain flour, salt and pepper
1 kg of boneless, skinless chicken thighs, each one cut into four chunks
1 pound of butternut squash (Peeled, deseeded and cut into chunks)
4 leeks, washed trimmed and thickly sliced
hot chicken stock
two small handfuls of pearl barley
2 small bay leaves
1/2 tsp dried thyme leaves
1/2 tsp savoury crumbled

Heat the olive oil in a large stove top/oven proof casserole dish over medium heat. Toss the chicken bits with the flour and seasoning to taste. Brown them all over in the hot oil. Add the butternut squash and leeks. Cook and stir until the leeks begin to soften. Add hot chicken stock to barely cover and the pearl barley. Add the seasonings. Bring to the boil, then cover and cook for several hours in a moderate oven, (180*C/350*F/ gas mark4) until the chicken, vegetables and barley are tender and the liquid has deliciously thickened. (About an hour and a half.) Remove the bayleaves and serve hot spooned out onto heated plates along with some buttery mashed potatoes and a green vegetable on the side. 

This would make a great one pot meal for Bon Fire Night!  Bon Appetit!