Ingredients

• 100g plain flour
• 2 tbsp oil
• 400g chicken breasts, cut into chunks
• 1 onion, chopped
• 4 garlic cloves, chopped
• 2 chillies, chopped
• 6 fl oz white wine (optional, increase stock if omitting)
• ½ large or 1 small butternut squash, cut into chunks
• 300ml chicken stock
• 1 tsp thyme
• 3 bay leaves
• 4 tbsp crème fraîche, cream, or natural yoghurt
  
  
  

Method

1. Prepare the Chicken

Spread the flour on a plate. Heat half the oil in a frying pan or large pot. Dredge the chicken in the flour, then fry for 4-5 minutes until browned. Remove the chicken and set aside.

2. Fry the Vegetables

Heat the remaining oil in the same pan and fry the onion for about 5 minutes until softened. Add the garlic and chillies, frying for another 3 minutes.

3. Deglaze with Wine (or Stock)

Pour in the white wine (or extra stock) and cook until the volume reduces by half.

4. Add Chicken and Vegetables

For stovetop cooking: Return the chicken to the pot.

For slow cooking: Transfer the chicken and sautéed veggies to the slow cooker.

Add the butternut squash, chicken stock, thyme, and bay leaves. Stir well.

5. Cook

Stovetop: Simmer for 45 minutes to 1 hour, until the chicken is tender, and the squash is soft.

Slow Cooker: Cook on low for 8-10 hours.

6. Finish with Cream

Stir in the crème fraiche, cream, or yogurt. Heat through for 10 minutes on the stovetop or 30 minutes in the slow cooker.

Remove the bay leaf and serve with your choice of mash, baby potatoes, or rice for a comforting, hearty meal!