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, questions and tips

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infrance
8th Jan, 2016
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
16th Dec, 2014
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
1st Nov, 2014
5.05
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
21st Dec, 2013
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
22nd May, 2013
Made this on two occasions now and it is delicious. Need to watch it drying out if making it the day before.
abbiecat1
3rd Feb, 2013
Lovely dish used chicken breast and butternut squash and half fat creme fresh I also added pancetta it was delicious !
princessjelly
13th Nov, 2012
5.05
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
cookingshirls
18th Feb, 2012
5.05
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
cookingshirls
15th Feb, 2012
5.05
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
29th Jan, 2012
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.

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yettimonster
14th May, 2016
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