Crispy Chicken with Squash and Tomatoes
3/4 lb Butternut or other squash, cut into 1 inch cubes 6 chicken thighs 1 Tbls olive oil
1/2 lb tomatoes, chopped 1 small onion, diced Splash of red wine vinegar
Preheat oven to 400F.
In a large frying pan, brown chicken pieces, turning frequently. Add onion, squash and a pinch of oregano. After 2-3 minutes, add tomatoes, red wine vinegar, and some salt and pepper.
Tip this onto a baking sheet, and put it into the oven for 30 minutes. Serve with a healthy dose of put-on plummy accent.