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Breast of Pheasant or Chicken with Pumpkin and Cranberries

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  Pumpkins 10 (Munchkin or Golden Babies)
  Shallots 8 Large (skin on)
  Kosher salt To Taste (optional)
  Fresh black pepper To Taste (Few grinds)
  Cranberries 1⁄2 Pound, washed and stemmed
  Sugar 1⁄2 Cup (8 tbs)
  Dry red wine 1⁄2 Cup (8 tbs)
  Homemade vegetable broth/Low-sodium vegetable broth from bouillon cubes 4 Cup (64 tbs)
  Snipped fresh chives 1⁄4 Cup (4 tbs)
  Boneless pheasant breasts/Chicken breast halves 24 Ounce (4 breasts, 6-ounce each)
  Chives/Sprigs of other herbs 4 (for garnish)

1. Start by preheating the oven to 375° F and also prepare a charcoal, wood, or gas grill or preheat the broiler,
2. Take the pumpkins and cut their tops or squash it, and scoop out the seeds and discard them

3. In an ovenproof baking dish, set the pumpkins upright, and set the lids back on the pumpkins
3. In the dish, add the unskinned shallots and place on the lower rack of the oven, cook for about 60-80 minutes, until the pumpkins turn tender
4. Take a look at the shallots after 1 hour, if they turn very soft and tender then remove them form the oven immediately
5. Remove the pumpkin and coop the flesh from the shells, reserve the 4 best shells
6. Remove the shallots, and start dicing, also mix them with the pumpkin flesh, season to taste with salt and pepper
7. In the oven, place the pumpkin mixture and shells warm it in the oven
8. Meanwhile, in a saucepan, combine the cranberries, sugar, and 1/2 cup of water, and simmer over medium-high heat and cook for about 5 minutes
9. Using a slotted spoon take out 1/2 cup of cranberries from the pan, then take the pumpkin mixture from the oven and gently fold the 1/2 cup of cranberries into the warm pumpkin
10. In the oven, place the pumpkin mixture and keep warm, now continue cooking the remaining cranberries for about 5 minutes till they turn soft
11. In a blender, transfer the cranberries and their liquid, add the red wine, puree till it becomes smooth, now strain through a fine sieve to remove the skins and seeds, add a little more wine if necessary to keep the sauce smooth and pourable
12. In another saucepan, pour the vegetable broth and simmer over high heat, cook for about 12 minutes, cook till the quantity reduces to 1/2 cup, season to taste with salt and pepper
13. In the same saucepan, add the chives and keep it warm
14. On the grill, lay the chicken breasts, skin side facing towards the heat, cook for about 4 minutes, till chicken turn golden in color
15. In the grill , turn the chicken over and cook for about 3 minutes, once grilled
remove the chicken breasts and discard the skin
16. Remove the 4 warm pumpkin shells from the oven and fill each with the hot pumpkin-cranberry mixture, and cover with the pumpkin lids
17. On serving plates, place a filled pumpkin and spoon the remaining mixture next to the shells
18. Place the pumpkin mixture and drizzle the cranberry sauce over it and also across the plate
19. Lay the chicken breast and cut each into 4 or 5 thin slices lengthwise, piling the pumpkin mixture, in the center of the plates
20. Lay the chicken and pumpkin, and spoon the chive sauce over it, and garnish each plate with a few chives inserted into the pumpkin mixture

21. Serve with cooked vegetables or salads

Recipe Summary

Difficulty Level: 
Main Dish
Gourmet, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
170 Minutes
Ready In: 
185 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 3125 Calories from Fat 228

% Daily Value*

Total Fat 26 g40%

Saturated Fat 9.8 g49.1%

Trans Fat 0 g

Cholesterol 120.8 mg40.3%

Sodium 743.1 mg31%

Total Carbohydrates 696 g232%

Dietary Fiber 54.3 g217.1%

Sugars 163.7 g

Protein 140 g280.7%

Vitamin A 14793.7% Vitamin C 1539.8%

Calcium 215.3% Iron 460.7%

*Based on a 2000 Calorie diet

Breast Of Pheasant Or Chicken With Pumpkin And Cranberries Recipe