Chicken and Pumpkin Recipe
Ingredients
| 20g pack dried porcini | ||
| 1 free-range chicken, about 1.5 kg / 3 lb 5 oz, jointed into 8 (or use bone-in thighs) | ||
| Lemon | 1 , halved | |
| Olive oil | 2 Tablespoon | |
| 25 g / 1 oz unsalted butter | ||
| Onion | 1 Small, finely chopped | |
| 300 g / 10 oz pumpkin, peeled, seeded and cut into 2cm cubes | ||
| 200 g / 8 oz chestnut mushrooms, roughly chopped | ||
| 300 ml pot double cream | ||
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.
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.
Chef
