Creamy chicken & pumpkin

Creamy chicken & pumpkin

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(32 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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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!!!
itsnice
24th Oct, 2010
2.05
I didn't think this tasted as good as it looked - a bit bland. Maybe a bit of bacon would help? I served it with wild rice mixed with sugar snaps. I wouldn't bother making it again.
ginahill
20th Oct, 2010
4.05
This was easy to make - I put it in the slow cooker as I didn't want to be checking the oven while I had people over. It seemed to improve with time though, it did taste a little bland to me straight out of the oven, which was a bit of a disappointment as I was hoping the fancy dried mushrooms would really boost the flavour. But a nice receipe nevertheless.
lalybaba
17th Oct, 2010
4.05
I've made this several times now, either with chicken pieces or with chicken breasts when that was what I had...I always make with ordinary instead of chestnut mushrooms and it's always really good. It's one of my french other-half's favorites and our french guests love it too.
lizijh
13th Oct, 2010
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
2nd Jul, 2010
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
gallopinggoose
17th Nov, 2009
5.05
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
13th Nov, 2009
4.05
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
4th Nov, 2009
5.05
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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