16 October 2012

* Chicken and Butternut Casserole

Neil's been getting up a half hour earlier than usual, as he has further to travel to work for a while - and this means he's home a half hour later as well... and much as I love him - I'm not slaving over a hot stove at stupid o'clock in the evening, so's he can have his beloved Sausage, Egg n Chips - when I can prepare something ahead and have it ready to eat 10 minutes after he's walked in the door.

It always surprises me how much easier it is to choose what you're going to eat when there's less to choose from. My cupboards are bare until Wednesday when I can get to the supermarket in Plymouth, so I've no *tricky bits* but have plenty of the basics and bits to use up.

Sometimes the basics - with a little imagination - make a much better dinner. If I'm honest, it's me that likes food to be a bit different. Neil is more than happy to eat stews, casseroles, roasts and pies. "Proper Food" as he calls it. I much prefer pasta, rice and vegetable dishes - but occasionally, when I do cook something... ummmm... lets say "manly" - I often end up wondering why I don't do it more often.

It smells so GOOD!

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 
Serves 2

Prep time - 5 minutes
Cooking time - 50 minutes

You will need
A flame proof casserole with lid

1 tbsp olive oil
2 skinless chicken breasts
250g butternut squash - peeled and chopped
350g new potatoes - halved
1 red onion - chopped
1 clove garlic
1 tsp dried rosemary
1 tsp ground coriander
500ml chicken stock
100ml white wine
150g trimmed green beans
1 tsp cornflour

Preheat oven to 180c/160cfan/350f/gas 4

Heat the oil in the flame proof casserole, and brown the chicken until beginning to colour. Remove the chicken and set to one side. Add the squash, potatoes, onion, garlic, rosemary, ground coriander, chicken stock and wine - and bring to a boil. Cover and simmer for 10 minutes.

Return the chicken to the dish, making sure it's completely submerged. Pop the lid on and cook in the oven for about 10 minutes or until the chicken is completely cooked.

Remove the chicken from the casserole and keep warm. Place the casserole back on the stove, add the green beans and simmer gently for about 5 minutes. Ladle about 100ml of cooking liquer out of the pan into a bowl and add the cornflour - mix to a paste then stir into the casserole to thicken the gravy. Season to taste with salt and pepper.

Spoon the vegetables and gravy over the warm chicken. Serve with crusty home made bread and a HUGE glass of Pinot Grigio.


  1. I love the colours in this. It looks very yummy!

    1. Thankyou - hubby gave it the seal approval by licking his plate when he was done :0D

  2. I've just discovered Butternut squash (yes...I know, where have I been!) and boy this recipe looks fab! I've been combing the web for new and tasty treats and this is definitely a keeper!

    Your picture takin' is delicious - but that's nothing new ;-).

    1. Hallo my darlin'!

      I imagine if you're still low carbing that Butternut Squash has become a very real *friend* ;0) Have you tried it with cheese melted on top yet? DEE-LISH.

      It's a damn sight easier to take shots in-game, than it is in RL. Oh to have the ability to do a 360 without the light changing!!!

      ..and yes. Where ya bin?

  3. ROFL - 360 without the light changing!! Gurrl you are too much (but you're right lol). Oh yes, I made a candied-like butternut squash dish and topped it off with lowfat cheese (mozzarella) - to die for! I get so excited about food; it's ridiculous!! <- see what I mean.

    I've been planning and planning to update my fitness blog (i see you followed - sweet!) and I've got three squash recipes to share. Definitely have to get on the ball with that.

  4. Hi Abbe,

    Hope you're having a great week! I'm writing because I'm interested in including this recipe in an upcoming recipe roundup series. I would not be publishing the recipe itself, but would love to feature one of the photos along with the title of the recipe and a link (so readers can follow through to your blog to get the actual recipe). Just wanted to touch base with you before taking the photo to use! Would this usage be okay?

    Thanks for your time, and please let me know if you have any questions!


    1. Sophia that would be lovely, thankyou so much for wanting to include the recipe! Is there anything that you would like me to do in return?

  5. This casserole is delicious! I love to cook with squash, but it is very difficult to cut, so I cook it in the oven first for half an hour at 400 degrees Fahrenheit to make it easier to cut up. Thanks for this wonderful recipe!

    1. I'm so glad you enjoyed it! Thanks for dropping by and letting me know :)

      I don't have a probelm cutting squash up, but I do HATE peeling it. I know lots of recipes suggest you don't bother but I find the skin on a butternut is slightly bitter and makes food taste a little soapy, but that might just be me ;-) xx


Thanks for dropping in to read my recipes (and ramblings). I love it when you let me know what you think - so please leave a comment and I promise to take the time to reply!

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