Chicken with Leeks & Butternut Squash

Friday 4 November 2016

Chicken with Leeks & Butternut Squash

There is a definitive nip in the air these days.  We are getting to the end of autumn days now and its time to break out the throws and light the fires.  

These kinds of days call for comforting sustaining dishes like this delicious chicken stew, Chicken with Leeks & Butternut Squash.  It's British Leek season now as well, so there really is no better time to cook this simple supper!

Chicken with Leeks & Butternut Squash

This is such a simple dish . . . with plenty of leeks and butternut squash. I have used chicken thighs which are perfect for oven braising.  

There is also stock, herbs and barley. This is a really beautiful combination to be sure.

Chicken with Leeks & Butternut Squash

You just bang it all into a casserole and then let the oven do the work.  I love meals like this.

Meals that you can just throw together and then cook in a casserole, or  slow cooker, etc.

Chicken with Leeks & Butternut Squash

The chicken gets all tender and succulent. You can cut it with a fork. 

 It is juicy and so flavourful after having braised in the oven,  soaking up all of those lucious flavours.

Chicken with Leeks & Butternut Squash

All you need on the side is a nice pot of buttery mashed potatoes and a nice pile of lightly herbed green beans.   

I love these kinds of suppers, don't you? This is the colour and flavour of Autumn, right here.  Soak it up.

Chicken with Leeks & Butternut Squash

*Chicken and Leeks with Butternut Squash*
Serves 6
Printable Recipe

Chicken and autumn vegetables simmered together in one deliciously hearty pot!

1 TBS olive oil
plain flour, salt and pepper
1 kg of boneless, skinless chicken thighs, each one cut into four chunks
1 pound of butternut squash (Peeled, deseeded and cut into chunks)
4 leeks, washed trimmed and thickly sliced
hot chicken stock
two small handfuls of pearl barley
2 small bay leaves
1/2 tsp dried thyme leaves
1/2 tsp savoury crumbled

Heat the olive oil in a large stove top/oven proof casserole dish over medium heat. Toss the chicken bits with the flour and seasoning to taste. Brown them all over in the hot oil. Add the butternut squash and leeks. Cook and stir until the leeks begin to soften. Add hot chicken stock to barely cover and the pearl barley. Add the seasonings. Bring to the boil, then cover and cook for several hours in a moderate oven, (180*C/350*F/ gas mark4) until the chicken, vegetables and barley are tender and the liquid has deliciously thickened. (About an hour and a half.) Remove the bayleaves and serve hot spooned out onto heated plates along with some buttery mashed potatoes and a green vegetable on the side. 

Chicken with Leeks & Butternut Squash

This would make a great one pot meal for Bon Fire Night!  Bon Appetit!


  1. Replies
    1. It is Monique. I really need to move away from Photo Bucket! It's starting to get on my nerves with all of the picture issues! xoxo

  2. This sounds hearty, filling but still healthy. Sadly, we can't get pearl barley here :( But perhaps wheat berries might be a suitable substitute. I might try that.


Thanks for stopping by. I love to hear from you so do not be shy!

Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!