A satisfying, slow cooked chicken casserole. Simmer down and let the pot do the cooking.
500g skinless chicken thighs (cut into chunks)
100g corn flour
100ml olive oil
2 onions (diced)
4 garlic cloves (crushed)
2 red chillies (finely diced)
200ml white wine
½ butternut squash (peeled and chopped into approx. 2.5cm cubes)
300ml chicken stock
Handful fresh thyme
4 bay leaves
4 tbsp natural yoghurt
Salt and pepper
Handful of fresh parsley
Heat half of the oil in a frying pan. Dust the chicken pieces in corn flour, then fry for 4-5 minutes until the chicken is browned.
Place the chicken into the slow cooker, or into a casserole dish if using an oven. If you’re using an oven, preheat to 180°C/350°F/gas mark 4.
Heat the remaining oil in the frying pan and fry the onions, garlic and chilli for approx. 6 minutes. Add the wine and simmer for 5 minutes or until the volume of the liquid is reduced by approx. half.
Place the onions, garlic and chilli into the slow cooker or into the casserole dish.
Add the cubed butternut squash, chicken stock, thyme and bay leaves. Stir everything together, pressing down so that everything is covered in the liquid.
Cook for 8-10 hours on a low heat in the slow cooker or for 50 minutes - 1 hour in an oven.
About 30 minutes before serving, stir in the yoghurt, salt and pepper. Cook for another 30 minutes and sprinkle with fresh parsley.
Serve with couscous.
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