Roast chicken, squash and juniper one-pot

Juniper is a wild quarry that stubbornly continues to evade my capture. I've trudged through untold heaths in search of its dark, indigo-hued berries, but I fear the odds are against me. Juniper’s fruit ripens only once every two years, so even if I do ever chance upon one, it could be a lengthy wait. Juniper and Squash/Pumpkin work wonderfully well together, especially in this Wintry one-pot that uses up leftovers from a roast chicken.

200g Roughly torn roasted chicken
A medium-sized Butternut squash, skin removed, de-seeded and cut into 2cm cubes.
1 Onion, cut into wedges
1 Garlic clove
A dozen Juniper berries, crushed gently (but not too much)
A sprig of Rosemary, leaves stripped from the stalk
Bay leaves
About a pint of chicken stock

1 Heat oven to 180C/160C/gas 4. In an oven and hob-proof dish, Gently heat the garlic and rosemary in a splash of olive oil, before adding the onion. Stir through for a few minutes, then add the chicken, squash and juniper berries. Let everything get to know each other on the heat for a further 5 minutes, season, then pour in the stock.
2 Pop a lid on the dish and cook in the oven for 30 minutes, or until a sharp knife easily slips through a chunk of squash.