Creamy Chicken & Pumpkin
Tender pieces of chicken are enveloped in a luscious cream sauce infused with the earthy flavors of porcini mushrooms and sweet pumpkin. This comforting dish is perfect for a cozy dinner at home, with each bite delivering a delightful burst of savory goodness.
— Constant Cookbook
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
Instructions
- 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.
Yield
Serves 4
Nutrition
- Calories: 666 calories
- Fat Content: 49 grams fat
- Saturated Fat Content: 27 grams saturated fat
- Carbohydrate Content: 8 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 48 grams protein
- Sodium Content: 1.72 milligram of sodium
Comments
No comments found.