Pre-heat oven to Gas Mark 5 or electric equivalent (Circotherm 160C).

Heat oil in roasting tin. Quickly brown the chicken thighs in batches and set aside.

Use a splash of the wine to deglaze the pan, then fry the onions for 2 minutes, stirring only to avoid sticking.

Add the leeks, chili, pepper and garlic and fry for a further 5 minutes, gently stirring occasionally.

Stir in the flour and fry for a further minute, stirring continuously.

Stir in the wine, then the stock, then the Cajun seasoning and smoked paprika and finally return the chicken thighs to the roasting tin and stir gently but thoroughly to coat well.

Bring to the boil, stir well and put in the pre-heated oven for 30 minutes.

Meanwhile, skin and deseed the butternut squash and cut into bite-sized chunks.

After the 30 minutes, add the butternut squash and potatoes to the roasting tin. Stir gently but thoroughly, cover with foil and return to the oven for a further hour or until everything is cooked.

Stir in the crème fraîche, then coriander and season to taste.

Serve piping hot onto warm plates.