Creamy Chicken Pumpkin Recipes

Steps:

• 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.
• 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.

Steps:

• Cook spaghetti according to package directions. Drain spaghetti., Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Stir in pumpkin, broth, cream, cheese, parsley, rosemary, nutmeg, salt and pepper; heat through., Add spaghetti and chicken; heat through. Sprinkle with additional parsley and rosemary.

Steps:

• Heat oil in a skillet over medium heat; cook and stir shallots until soft, about 10 minutes. Add butter and allow to melt. Whisk flour into butter mixture until incorporated. Stir cream, salt, and cinnamon into butter mixture and continue whisking until incorporated, about 2 minutes.
• Mix pumpkin and 1/2 cup chicken broth into cream mixture, adding more broth, 1/4 cup at a time, until desired consistency is reached. Simmer sauce until desired consistency is reached, 5 to 10 minutes. Stir sage and thyme into sauce.

Steps:

• Soak dried porcini in 1 cup hot water for 30 minutes.
• Roll the lemon on a hard, flat surface, pressing with your palm, to help release the juices inside. Cut the lemon in half.
• Remove the skin from the chicken pieces and rub the cut side of the lemon, squeezing gently, over the meat (use both halves to use all the lemon juice).
• Heat oil in a pan large enough to hold the chicken pieces in one layer. Add the prepared chicken and brown on both sides. Transfer to a casserole dish.
• Preheat oven to 350 degrees F.
• In a pan over medium heat, melt the butter. When it stops foaming, add chopped onion and salt, then sauté until pale gold.
• Meanwhile, remove the porcini from the water and rinse well. Pat the porcini dry and chop into small pieces. Strain the water through a sieve, stopping before the last spoonful so that you don't get the residue from the bottom.
• Add porcini and pumpkin pieces to onion and sauté for 5 minutes. Add fresh mushrooms and cook for 5 minutes more, stirring frequently.
• Stir in the half and half, 4 to 5 Tbsp of the strained porcini water and season to taste with salt and freshly ground pepper. Simmer uncovered for 10 to 12 minutes until reduced slightly, then pour over the chicken in the casserole dish.
• Cover and cook in a 350 degree F oven for 30 to 40 minutes, turning the chicken once or twice and adding a few spoonfuls of water or unsalted chicken broth if the sauce becomes a little dry.