Creamy chicken and pumpkin Recipe

Name: Creamy chicken u0026amp; pumpkin
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Ingredients: 20g pack dried porcini; 1 free-range chicken, about 1.5kg/3lb 5oz, jointed into 8 pieces (ask your butcher to do this for you); 1 lemon, halved; 2 tbsp olive oil; 25g unsalted butter; 1 small onion, finely chopped; 300g/10oz pumpkin, peeled, seeded and cut into 2cm cubes; 200g chestnut mushrooms, roughly chopped; 284ml carton double cream

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Indulge in a tantalizing culinary experience with the delightful combination of creamy chicken and pumpkin. This delectable dish weaves together the richness of chicken and the earthy sweetness of pumpkin into a harmonious symphony of flavors.

Contents

Creamy chicken & pumpkin Ingredients Directions

To prepare this savory delicacy, tender chicken pieces are cooked to perfection, bathed in a luscious creamy sauce that is infused with aromatic spices. The addition of pumpkin adds a unique twist, providing a slightly sweet and creamy dimension that complements the savory notes of the dish.

Also Read: Mustard-stuffed chicken Recipe

Creamy chicken & pumpkin

Recipe by RecipesVillaCourse: Special DaysCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

667

kcal

Prepare this delicious chicken and pumpkin dish the day before and just pop in the oven as your guests arrive.

Ingredients

20g pack dried porcini
1 free-range chicken, about 1.5kg/3lb 5oz, jointed into 8 pieces (ask your butcher to do this for you)
1 lemon, halved
2 tbsp olive oil
25g unsalted butter
1 small onion, finely chopped
300g/10oz pumpkin, peeled, seeded and cut into 2cm cubes
200g chestnut mushrooms, roughly chopped
284ml carton double cream

Directions

Soak porcini in 300ml/1⁄2 pt hot water for 30 mins. Skin chicken and rub the cut side of the lemon over them. Heat oil in a pan large enough to hold chicken in one layer. Add chicken and brown on both sides. Transfer to a casserole.
Heat oven to 180C/fan 160C/gas 4. Melt the butter in a medium pan. When it stops foaming, add onion and 1 tsp salt, then sauté until pale gold.
Meanwhile, remove the porcini from the water and rinse well. Pat dry and chop small. Strain the water through a sieve, stopping before the last spoonful.
Add porcini and pumpkin pieces to onion and sauté for 5 mins. Add fresh mushrooms and cook for 5 mins more, stirring frequently. Stir in the cream, 4-5 tbsp of the porcini water and seasoning if you wish. Simmer uncovered for 10-12 mins until reduced slightly, then pour over the chicken.
Cover and cook in the oven for 30-40 mins, turning the chicken once or twice and adding a few spoonfuls of water if the sauce becomes a little dry.

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