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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junedavies2
31st Oct, 2009
can this be done with chicken breast?
jburton's picture
jburton
31st Oct, 2009
I wonder if thus could also be done with pork pieces??
kidzcupboard
14th Oct, 2009
5.05
Very tasty dish!!
pepperpotty
26th Aug, 2009
5.05
Really tasty
lizzafezza
23rd Mar, 2009
5.05
Delicious
mrsb2005
3rd Mar, 2009
Any suggestions what to serve with it?
harriets
25th Jun, 2008
5.05
I changed this slightly by using juicy chicken thighs (with bone in), butternut squash and crème fraiche. Absolutely delicious!
jcorren76
2nd Jan, 2008
5.05
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
4th Nov, 2007
5.05
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
2nd Nov, 2007
5.05
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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