2 tbsp olive oil
1kg chicken thighs, boneless and skinless
1 tbsp chicken seasoning
1 onion, chopped
400g cherry tomatoes
600ml chicken stock or red wine
500g butternut squash, peeled and cubed
1 leek, sliced
1. Heat the oven to 190°C. Heat the oil in a large casserole dish that’s suitable for both hob and oven use. Sprinkle the chicken with the seasoning, add to the casserole, and cook over the hob for 10 min, to brown.
2. Add the onion and pancetta, and cook for 5 min.
3. Next, add the cherry tomatoes, chicken stock or wine, butternut squash and leek. Bring to the boil. Cover, then transfer to the oven and cook for 30 min until the chicken and the vegetables are tender. Serve scattered with olives.