Meat dishes

Chicken with mushrooms in pumpkin sauce

This chicken dish will be an ideal meal for a small dinner on weekdays, but it is also suitable for a festive occasion.

Prepare chicken with mushrooms in pumpkin sauce and you will receive a lot of compliments from guests and relatives. Ready to make a bet – they have never tasted such a dish.

Chicken with mushrooms in pumpkin sauce – ingredients

  • Chicken thighs with skin – 1,8 kg.
  • Olive oil – 8 tbsp.
  • Mushrooms – 1,8 kg.
  • Salt – 1,5 tsp.
  • Ground black pepper – 1,5 tsp.
  • Rosemary – 2 sprigs.
  • Parsley – a bunch.
  • For the sauce
  • Butter – 4 tbsp.
  • Pumpkin puree – 240 ml.
  • Milk – 1 glass.
  • Parmesan – 150 g.

Chicken with mushrooms in pumpkin sauce – recipe

First, prepare the thigh to get a crispy aromatic skin and tender meat. To do this, dry the chicken well with paper towels. If the thighs are wet, the desired result will not be achieved and the chicken with mushrooms in pumpkin sauce will not be crispy.

Rub well-dried thighs with half of olive oil, sprinkle with 1 teaspoon of salt and 1 teaspoon of pepper. We mix.

Heat the oven to 200°C. We put it in a deep cast-iron pan. Bake for 40 to 45 minutes, depending on the size of the pieces. If you have a meat thermometer, aim for 165°C.

Remove from the oven, transfer the meat to a plate and set aside.

Pour the rest of the oil into the same pan and spread the thinly sliced ​​mushrooms in a thin layer. It is best to take the so-called “royal” brown mushrooms.

Fry them on medium heat for 4 minutes. At the same time, do not mix and do not even touch the mushrooms. Do not salt!

Only after they have been stewed for 4 minutes and browned on one side, do we add rosemary and mix. But we leave it for another 4 minutes, without interfering in the process.

Only at the end add half a teaspoon of salt and half a teaspoon of pepper. If you add salt earlier, the mushrooms will release too much moisture and soften, and the chicken with mushrooms in pumpkin sauce will not turn out as it should.

Remove the rosemary sprigs, transfer the mushrooms to a plate and start preparing the sauce in the same pan.

First, we make pumpkin puree – beat the pulp without seeds and skin in a blender.

Add pumpkin puree, butter and pour milk into the pan. We heat the ingredients over low heat, stirring constantly, until we get a creamy homogeneous mass.

Add the grated Parmesan cheese, immediately turn off the heat and mix well.

Pour the mushrooms into the pan with the sauce and mix. Dip the thighs and sprinkle the rest of the grated Parmesan cheese and finely chopped parsley on top.

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