Creamy chicken & pumpkin

Creamy chicken & pumpkin

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(24 ratings)

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Cooking time

Ready in 1hr 20-30 mins-2 hrs

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
666
protein
48g
carbs
8g
fat
49g
saturates
27g
fibre
2g
sugar
0g
salt
1.72g

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)
  • 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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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.

Recipe from Good Food magazine, October 2004

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Comments

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lizijh's picture

I cooked this first when it was in the good food mag and now am really happy to find it on here as had lost the recipe. Really was amazing - am looking forward to making my pumpkin head and using the insides for this :)

jheidar's picture

This was the first recipe i tried from BBC Good Food and it was amazing!! it got me hooked! :D
We have done it several times since and is always delicious. Great combination of flavors.

gallopinggoose's picture
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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.

sarahk's picture
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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.)

angiechong's picture
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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!

junedavies2's picture

can this be done with chicken breast?

jburton's picture

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

kidzcupboard's picture
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Very tasty dish!!

pepperpotty's picture
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Really tasty

lizzafezza's picture
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Delicious

mrsb2005's picture

Any suggestions what to serve with it?

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

jcorren76's picture
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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.

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

mary16-7-61's picture
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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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