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Creamy chicken & pumpkin

Prepare this delicious chicken and pumpkin dish the day before and just pop in the oven as your guests arrive.

  • Ready in 1hr 20-30 mins-2 hrs
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 666
  • Carbohydrates 8
  • Saturated Fat 27
  • Sugar 0
  • Protein 48
  • Fat 49
  • Fibre 2
  • Salt 1.72

Nutrition per serving

  • Calories 666
  • Carbohydrates 8
  • Saturated Fat 27
  • Sugar 0
  • Protein 48
  • Fat 49
  • Fibre 2
  • Salt 1.72

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

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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