Creamy chicken & pumpkin

Creamy chicken & pumpkin

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(29 ratings)

Ready in 1hr 20-30 mins-2 hrs

Easy

Serves 4
Prepare this delicious chicken and pumpkin dish the day before and just pop in the oven as your guests arrive.

Nutrition and extra info

  • Freezable

Nutrition:

  • kcal666
  • fat49g
  • saturates27g
  • carbs8g
  • sugars0g
  • fibre2g
  • protein48g
  • salt1.72g
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Ingredients

  • 20g pack dried porcini
  • 1 free-range chicken, about 1½ kg/3lb 5oz, jointed into 8 pieces (ask your butcher to do this for you)
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1 lemon, halved
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g unsalted butter
  • 1 small onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300g/10oz pumpkin, peeled, seeded and cut into 2cm cubes
    Pumpkin

    Pumpkin

    pump-kin

    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 200g chestnut mushrooms, roughly chopped
  • 284ml carton double cream

Method

  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.

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Comments (38)

infrance's picture

A creamy delicious easy dish and a great way to use up pumpkin given to me by my French neighbour. I didn't use porcini, added herbs de Provence and some chicken stock, and used Creme fraiche instead of cream. I didn't find this bland and would definitely do again.

n0nie78's picture

I made this with boneless chicken thighs instead of the whole jointed chicken, mixed fresh mushrooms instead of the dried (added after the pumpkin), a small pot half-fat crème frâiche and some chicken stock to make up the extra liquid. I also added some dried sage and served it with gnocchi. It was heavenly! The whole family enjoyed it :)

dauntless14's picture
5

I'm 14 and I made this meal and it turned out really well. I used 4 turkey breasts, 6 normal mushrooms and butternut squash instead but it still worked! Made rice with this meal and served in the butternut squash skin and so the presentation looked much better. REALLY EASY!

khemiri30's picture

Made this tonight for our family meal. Followed the recipe as written, but cooked for an hour in the oven rather than 30-40mins. Still really needed longer. Was very disappointed. Very bland. Would not cook again.

gillgirard's picture

Made this on two occasions now and it is delicious. Need to watch it drying out if making it the day before.

abbiecat1's picture

Lovely dish used chicken breast and butternut squash and half fat creme fresh I also added pancetta it was delicious !

princessjelly's picture
5

Lovely dish, easy to make it lower in fat by substituting the cream for half fat creme fraiche (as recommended by the other posters). Really nice with butternut squash. Can't recomend it enough.

cookingshirls's picture
5

Update on my above comment. Didn't put bacon in and used creme fraiche. It was delish. Definitely a keeper. But next time I will make double the sauce as I love lots of sauce. Leftovers going in the freezer for another day. Yum yum yum.....

cookingshirls's picture
5

I am going to make this on Friday 17th Feb for the Husband and some friends for the first time. I will follow your advise - butt squash instead of pumpkin, add some chopped bacon, I will use creme fraiche instead of cream, some sage (as I think it goes really well with butt squash) and lots of garlic - can't have a meal without garlic! I will report back as to whether we decided to keep and share the recipe; or bin it! We are having it with roast potatoes and sugar snap peas! :-)

missflops's picture

I jointed a whole chicken (with the help of the Good Food "How To" video) and used the mixture of thighs, legs and breast. Swapped the pumpkin for butternut squash and the cream for half-fat creme fraiche. Its a very tasty dish but it does need a good bit of seasoning. I will be making it again but next time I will try adding pancetta. My husband thought it was really delicious and so it gets the thumbs up from us.

6dinnersid's picture
4

Made this for friends who all enjoyed it. Used butternut squash instead of pumpkin. Think 'mushroom, should be in the title as to me that was the predominant flavour of the sauce. Not a problem though as we love mushrooms. Would make again.

mirunika's picture

I did this using chicken and turkey breasts, without the porcini, added garlic with the pumpkin, and a bit of stock from a cube, served with spaghetti, it was de-li-ci-ous, my boyfriend told me it was the best meal I had ever cooked :))
I admit I'm not a great cook, but this dish was great indeed!

SueChef1's picture
4

Used butternut squash instead of pumpkin; and half fat creme fraiche. Still filling and no doubt fattening. But easy, and everyone seemed to like it - served with mash and roast veg (pretty design); fennel and peas together.

zuzle77's picture
5

delicious! did it with chicken breasts & tights and rice...

rachaelcoar's picture
5

Added bacon and garlic to mine as just used chesnut mushrooms. And half creme fraiche (just feel a little less guilty!) Very tasty

Pynner's picture
5

I made this using diced chicken breast, chestnut mushrooms, creme fraiche and butter nut squash, also added a chicken stock cube and a few fresh herbs from the garden - lovely flavour. Family loved it will def make again.

dom434386's picture

I made this tonight using creme fraiche (half fat) and butternut squash instead of cream and pumpkin...it was unbelievable! I didn't adapt the recipe in any other way other than cooking it in the oven for about 15 mins longer and adding garlic at the butter/onion stage. Seved it with quinoa and griddled asparagus spears...with a glass of sauvignon blanc...the perfect meal.

katycooks's picture
4

Easty and very tasty. Lovely autumnal flavours. Like a few others, I used Creme Fraiche instead of the cream and it worked out beautifully.

kabikaj's picture
5

Cooked this dish for a dinner party, but added bacon and stock as above. Came out lovely and everyone enjoyed it!

clairezy's picture
5

Made this for dinner last night and everyone loved it!!!! I altered the ingredients to suit what I had in the kitchen - so used four chicken breasts, low fat creme fraiche, shallots, pumpkin, chestnut mushrooms, added 6 thinly sliced bacon rashers & minused the dried porcini. I also added a cupful of chicken stock and cooked in the oven for just over an hour. It came out perfect, very very pleased!!!

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Tips (1)

yettimonster's picture

Delicious!
Useful advice from other members;

Used: 8 x Chicken thighs (skinless and boneless)
*Add garlic (4 cloves); big helping of fresh herbs (Sage, Rosemary and Oregano)
Added 4 slices of smoked streaky bacon, celery, carrots x 2 and 1 x vegetable stock cube dissolved in 3 to 4 TBSPs water. salt and pepper.

Stuck with the cream option, but will try Creme Fraiche next time - quite rich; only needed a small portion.

I used 5 x Shallots as hanging around in the fridge.

Overnight in the slow cooker - meat fell apart and really tender; added a 1 x TBSP of flour in cold water to thicken up at the end.

Served up with mash and veggies - nom nom

A real crowd pleaser