Baked chicken and onion squash
February 19, 2010
Okay, as promised last week, here is part 3 of Adventures With An Onion Squash… Last night, my little sister was staying with me again, so I thought I’d introduce her to the delights of this new discovery of mine.
I’d spotted a Nigel Slater recipe in a recent Observer Food Monthly for roast partridge with pumpkin, and thought my chicken legs and onion squash were close enough replacements.
I took two chicken legs, jointed them (so they would cook a little bit quicker), and browned them in a little olive oil. I also chucked in about five whole cloves of garlic, with the skin still on.
Once browned. I placed the chicken pieces on top of the deseeded and sliced squashes in a large ceramic baking dish. A few sage leaves were added, plus a good amount of seasoning, then I poured in enough water to almost cover the squash slices.
Into an oven heated to gas mark 5 it went, for about 35 minutes, and out came a beautifully coloured, garlic-scented, sweet pile of chickeny-squashy yumminess. With it, we had some boiled pink fir apple potatoes, and the last of the cabbage, simply braised. And it was absolutely delicious – even if I do say so myself.