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Creamy Chicken and Pumpkin

  • Prep Time
    50 mins
  • Cook Time
  • Total Time
    1 hour 20-30mins

Carving your pumpkin for Halloween and don’t want to waste the delicious pumpkin flesh? We used ours in this yummy Pumpkin and chicken dish.

Serves: 4

  • 20g pack dried porcini

  • 1 free-range chicken about 1½ kg/3lb 5oz, jointed into 8 pieces

  • 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

  • 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 dish.

  • 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.

  • 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.

  • 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.

  • 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.

Source: http://www.bbcgoodfood.com/recipes/1862/creamy-chicken-and-pumpkin

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