Ingredients
- Serves 6<br>8 boned chicken thighs or 4 breasts – skinless and cut into large chunks
- 5 tbsp olive oil
- 2 onions, sliced
- 1 butternut squash, peeled, de-seeded and cut into 1-cm rounds
- 3 cloves garlic, chopped
- 250ml double cream
- Big bunch fresh thyme
- 1 dsp fennel seeds
- 50g Gruyère cheese, grated
In a saucepan, heat the olive oil and quickly brown the chicken pieces for about three minutes, then set them aside. Add the onions and garlic into the pot and cook over a medium heat until they’re just starting to soften.
Next, cut the squash rounds in half to make crescents. Then, in a large bowl, mix together the chicken, sliced squash, cream, thyme, fennel and the garlic and onion mixture and season well. Decant the lot into a gratin dish, sprinkle the cheese over the top and bake at 180 degrees/gas 4 for 35-45 minutes, until bubbling and golden. Serve with the parsley salad.
