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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6dinnersid
17th Jan, 2012
4.05
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
22nd Nov, 2011
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
20th Nov, 2011
4.05
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
1st Nov, 2011
5.05
delicious! did it with chicken breasts & tights and rice...
rachaelcoar
25th Aug, 2011
5.05
Added bacon and garlic to mine as just used chesnut mushrooms. And half creme fraiche (just feel a little less guilty!) Very tasty
Pynner
25th May, 2011
5.05
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
3rd May, 2011
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
katycooks
14th Nov, 2010
4.05
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
6th Nov, 2010
5.05
Cooked this dish for a dinner party, but added bacon and stock as above. Came out lovely and everyone enjoyed it!
clairezy
31st Oct, 2010
5.05
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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