One-Pot Comforting Chicken & Squash Casserole

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

While the chicken is cooking, peel and finely slice your brown onion[s]

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick with a matching lid), with a knob of butter over a medium-high heat

Once melted, add the sliced onion with a pinch of salt and cook for 3-4 min or until softened

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour and cook for 2-3 min further

Dissolve your chicken stock mix in 450ml [600ml] [750ml] boiled water

Meanwhile, cut your waxy potatoes into large bite-sized pieces

Strip your thyme leaves from their stems and chop them roughly, discard the stems (save some whole leaves for garnish!)

Once the onion has softened, add the diced chicken thigh with the chopped thyme and chopped garlic and cook for 1-2 min

Add the chicken stock and bring to the boil over a high heat

Add the chopped potatoes and butternut squash cubes

Once boiling, reduce the heat to medium and cook, covered, for 10-15 min or until everything is tender and the chicken is cooked through (no pink meat!)

Once the potatoes are nearly done, cut your ciabatta[s] in half and add them to a baking tray

Put the tray in the oven for 2-3 min or until they're golden and crisp

Once everything is tender, add your soft cheese to the pan with the juice of half your lemon[s] and season with a very generous pinch of pepper – this is your chicken & squash casserole