Creamy chicken & pumpkin

Creamy chicken & pumpkin

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(34 ratings)

Ready in 1hr 20-30 mins-2 hrs


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


  • kcal666
  • fat49g
  • saturates27g
  • carbs8g
  • sugars0g
  • fibre2g
  • protein48g
  • salt1.72g


  • 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)



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 1 lemon, halved



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 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



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300g/10oz pumpkin, peeled, seeded and cut into 2cm cubes



    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


  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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6th Nov, 2010
Cooked this dish for a dinner party, but added bacon and stock as above. Came out lovely and everyone enjoyed it!
31st Oct, 2010
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!!!
24th Oct, 2010
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.
20th Oct, 2010
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.
17th Oct, 2010
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.
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 :)
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
17th Nov, 2009
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.
13th Nov, 2009
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.)
4th Nov, 2009
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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