Chicken wings with butternut squash.

Haaa, the underrated chicken wings. It is always taken me by surprise how good chicken wings are.

Time to time my wife buying chicken wings for making chicken soup and because of procrastination it ends up in the freezer. Yes I know, I myself suffer from that phenomenal, and she got it from me, i guess. However it is in the freezer and available.

So, in today post I give you The Chicken wings with butternut squash.


20+ chicken wings, tip of the wings removed.

1 Butternut squash sliced to 15mm thick slices. If butternut squash too big, than cut each slice to half        or quarters.

¼ Teaspoon cayenne pepper, or as much as you want.

½ Teaspoon cumin.

4 Pieces of bacon, cut to smaller pieces.

Drop of vermouth.

1 Cup of chicken stock.

Sprig of rosemary.

Olive oil.


Well, preparation is very simple(it is almost embarrass to make it as recipe).

All you have to do is, to mix all the dry ingredients inclouding the wings and some oil.

Now pour in the vermouth and the stock, gently mix and into the oven.

Bake at 180 degrees C for forty minutes or until ready. Don’t let it become dry, so check it, and add some more boiling water if needed.

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Chicken thighs with Polish sausage and vegetables.

Okay let’s cut to the chase. It is surprisingly easy recipe to make but the result is very good.

The a Polish sausage give a very potent flavour, what with the amount of garlic in it, so you barely need to add more spices. And if you don’t have thyme, you can skip it. the dish will still be very rich in flavour and very very tasty.


2 Roughly sliced leek.

20cm Length of Polish sausage, sliced to 20mm thick slices.

2 Red bell pepper cut to big pieces.

4 Brown mushrooms Roughly sliced.

8 Chicken thighs, skin trimmed.

500ml Chicken stock.


Olive oil.


Heat up oil in heavy frying pan, add the thighs skin down and fry on both sides until golden in colour.

Lower the heat and add the sausage slices. Continuo to fry until the sausage starting to sweating and  to released its own fat.

Add the leek and the pepper. Cook for few minutes, and mix to completely coat the vegetables with oil. Cook until you can feel that they starting to soften.

Add the mushrooms and cook as the vegetables above.

Pour in the stock, and scatter  some thyme. Season and bring to the boil.

Boil on low heat for five minutes, then into the preheated oven at 180 degrees C’ for one hour and twenty minutes, or there about.

Now and then check that there is enough liquid in the pan, if not Add some more boiling water. You don’t want to end up what with the food is swimming in cooking liquid but nice thick gravy.

If you want you can leave the gravy to be more runny and then serve the dish with white rice, and as always, with some  green (but cooked) vegetable.



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