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Chicken, squash & mushroom traybake
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1 tbsp olive oil
½ x 20g pack sage, leaves only
300g butternut squash, deseeded and cut into 1cm thick slices (peeled if liked)
1 red onion, sliced
3 Essential British Chicken Thigh Fillets, halved
100g baby chestnut mushrooms, halved
30g onion and garlic chutney
1 tbsp balsamic vinegar
1. Preheat the oven to 220ºC, gas mark 7. Heat the oil in a frying pan. Once hot, scatter in the sage leaves and fry briefly for about 20 seconds until they sizzle and crisp. Lift out onto a plate with a slotted spoon. Add the squash slices to the pan and fry briefly on both sides. Tip into a roasting tin, scatter with the onion and roast for 10 minutes.
2. Season the chicken pieces and fry briefly in the pan, turning once until lightly browned. Add to the roasting tin with the mushrooms and return to the oven for a further 20-25 minutes, or until cooked through, the juices run clear and there is no pink meat.
3. Combine the chutney and balsamic vinegar in a small bowl. Divide the traybake between serving plates. Tip the chutney mixture into the roasting tin and heat through very briefly over a high heat, just to warm through, adding a splash of water to loosen if needed. Spoon over the chicken and serve scattered with the crispy sage.
Cook’s tip For a veggie version of this recipe, use goat’s cheese instead of the chicken. Slice 100g Essential English Goat’s Cheese into 4 horizontal slices and add to the tin for the last few minutes of roasting.
Typical values per serving:
2 of your 5 a day/low in saturated fat