Chef Jason Parsons makes use of a veggie that’s in season right now, butternut squash, and combines it with fennel and white beans to make a tasty casserole.
Chicken, white bean and squash casserole
Ingredients:
4 chicken thighs
4 chicken drumsticks
2 tbsp grapeseed oil
2 tbsp butter
2 cups large diced butternut squash
1 cup large diced fennel
1 cup large diced carrots
1 cup peeled pearl onions
2 cups cooked white beans
2 cups parsley leaves
3 cups chicken stock
Method:
1. Heat the grapeseed oil in a large pot over medium to high heat. Brown the chicken thighs and drumstick, skin side first.
2. Remove the chicken from the pan and set aside.
3. Add the butter, squash, fennel, carrots and onions to the pan and lightly brown. Then return the chicken to the pan along with the white beans and chicken stock.
4. Place in a 400 F oven for 45 minutes. Once cooked, remove the pan from the oven, fold in the parsley, season with salt pepper and let stand for 5 minutes before serving.
Courtesy Jason Parsons
peller.com
@ChefParsons