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Chicken And Pumpkin

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Ingredients
  Dried porcini 20 Gram
  Chicken 5 Ounce, jointed
  Lemon 1 , halved
  Olive oil 2 Tablespoon
  Unsalted butter 1 Ounce (25 Gram)
  Onion 1 Small, finely chopped
  Pumpkin 10 Ounce, peeled, seeded and cut into 2cm cubes (300 Gram)
  Chestnut mushrooms 8 Ounce, roughly chopped (200 Gram)
  Double cream 300 Milliliter
Directions

1. Soak porcini in 300 ml / 1/2 pt hot water for 30 mins. Skin chicken pieces and rub cut side of the lemon over them. Heat oil in a pan large enough to hold chicken in one layer. Add the chicken and brown on both sides. Transfer to a casserole.
2. Heat oven to 180C / 160C fan / gas 4. Melt the butter in a medium pan. When it stops foaming, add onion and 1 tsp salt, then saute 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 pan and saute for 5 mins. Add chestnut mushrooms, then cook for 5 mins more, stirring. Stir in the cream, 4-5 tbsp of the porcini water and seasoning. Simmer, uncovered, for 10-12 mins until reduced slightly, then pour over the chicken.
5. Cover, then cook in the oven for 30-40 mins, turning chicken once or twice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Saute
Interest: 
Holiday, Party, Healthy
Ingredient: 
Pumpkin
Preparation Time: 
30 Minutes
Cook Time: 
35 Minutes
Ready In: 
65 Minutes
Servings: 
4

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