Hearty Chicken with Pumpkin and Mushrooms (Print version)
Tender chicken thighs, sweet pumpkin, and earthy mushrooms braised in a white wine sauce. A rustic one-pan dinner for cool evenings.
# Ingredients:
For the chicken
01 -
1.5 lbs (700 g) bone-in, skin-on chicken thighs (4 to 5 pieces)
02 -
Salt and freshly ground black pepper
03 -
1 tablespoon olive oil
For the braise
04 -
1 small yellow onion, chopped
05 -
8 oz (225 g) cremini mushrooms, quartered
06 -
4 oz (115 g) shiitake mushrooms, stems removed, caps sliced
07 -
3 cloves garlic, minced
08 -
2 cups (300 g) pumpkin, peeled and cut into 1-inch cubes
09 -
1/2 cup (120 ml) dry white wine
10 -
1 1/2 cups (360 ml) low-sodium chicken broth
11 -
2 sprigs fresh thyme
12 -
1 sprig fresh rosemary
13 -
1/3 cup (80 ml) heavy cream
14 -
1 tablespoon unsalted butter
15 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Pat the chicken thighs dry and season generously with salt and pepper. Heat olive oil in a deep skillet or Dutch oven over medium-high heat. Place the thighs skin-side down and cook for 5-6 minutes without moving until the skin is deeply golden and crisp. Flip and cook 2 minutes more, then transfer to a plate.
02 -
Pour off all but 1 tablespoon of rendered fat. Add the onion and cook for 3 minutes until softened. Add the cremini and shiitake mushrooms and cook for 6-8 minutes, stirring occasionally, until they release their liquid and begin to brown.
03 -
Add the garlic and cook for 30 seconds until fragrant. Pour in the white wine and scrape the bottom of the pan with a wooden spoon to lift the browned bits. Add the pumpkin, broth, thyme, and rosemary. Nestle the chicken back into the pan, skin-side up.
04 -
Bring the liquid to a gentle boil, then reduce heat to low, cover, and simmer for 25-30 minutes. The pumpkin should be tender when pierced with a knife and the chicken should reach an internal temperature of 165°F.
05 -
Remove the chicken and herb sprigs to a plate. Stir the cream and butter into the bubbling liquid and simmer uncovered for 3-4 minutes until the sauce coats the back of a spoon. Return the chicken to the pan, spoon the sauce over, and scatter with parsley.
# Good to know:
01 -
Best served straight from the pan with crusty bread.
02 -
Butternut squash can replace pumpkin in equal amounts.