Creamy chicken & pumpkin

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Good Food

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1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

666 kcalories, protein 48g, carbohydrate 8g, fat 49 g, saturated fat 27g, fibre 2g, salt 1.72 g

Latest comments and suggestions

• Mary

  02 November 2007

  Mary commented on this recipe

  I made this when it first came out in the Good food mag, the whole family loves it, and it makes a great dish for guests. The combination of porcini and pumpkin surprises my belgian guests( we live in Belgium) but they all come back looking for more!!

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• Mary

  02 November 2007

  Mary rated this recipe

  

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• stuck-on-the-rock

  04 November 2007

  stuck-on-the-rock rated and commented on this recipe

  

  I found this a bit rich so added less cream and more of the porcini water the next few times I made it.

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• cookstar

  02 January 2008

  cookstar rated and commented on this recipe

  

  This recipe was yummy, very satisfying! I added less cream than was stated because I'm not a big fan of rich meals, but that was a personal choice.

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• Harriet

  25 June 2008

  Harriet rated and commented on this recipe

  

  I changed this slightly by using juicy chicken thighs (with bone in), butternut squash and crème fraiche. Absolutely delicious!

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• Annemie Bekker

  03 March 2009

  Annemie Bekker commented on this recipe

  Any suggestions what to serve with it?

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• Lynsey

  23 March 2009

  Lynsey rated and commented on this recipe

  

  Delicious

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• Pepperpotty

  26 August 2009

  Pepperpotty rated and commented on this recipe

  

  Really tasty

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• Steph

  14 October 2009

  Steph rated and commented on this recipe

  

  Very tasty dish!!

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• JOOLES

  31 October 2009

  JOOLES commented on this recipe

  I wonder if thus could also be done with pork pieces??

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• june

  31 October 2009

  june commented on this recipe

  can this be done with chicken breast?

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• Angie's

  04 November 2009

  Angie's rated and commented on this recipe

  

  This was really yummy! I used low-fat creme fraiche which was lovely. The only problem I had was that it took twice as long for the chicken to be cooked in the oven. I'm hoping that i can freeze the leftovers despite using creme fraiche!

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• Spot the dog

  13 November 2009

  Spot the dog rated and commented on this recipe

  

  I made this dish to freeze and was very dubious at the time as I felt the pumpkin was too sweet for the dish. I used half fat creme fraiche which worked very well (it seems to work well in almost every dish needing a touch of creaminess). I used chicken thighs as they do well in a casserole and are cheap. When I finally, reluctantly defrosted and served it (with rice) it was a great success and I will definately cook it again (probably next October when there is a glut of pumpkins.)

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• Carol

  17 November 2009

  Carol rated and commented on this recipe

  

  This is absolutely gorgeous! Brought back a huge pumpkin from a friends garden in France and couldn't wait to try out this recipe. The porcini flavour really works well with the pumpkin, I served it with rice but it would go well with mash or pasta. Next time I will try it with creme fraiche and cut the chicken smaller.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

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

666 kcalories, protein 48g, carbohydrate 8g, fat 49 g, saturated fat 27g, fibre 2g, salt 1.72 g

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