Pumpkin Chicken
20 g dried porcini mushrooms
1 chicken, approximately 1.5 kg, cut into 8 pieces
1 lemon, halved
2 tbsp olive oil
25 g butter
1 small onion, finely chopped
300 g of pumpkin, peeled, seeds and diced into 2 cm
200 g of mushrooms (champignons), chopped
300 ml cream
Soak dried mushrooms in 300 ml of water for 30 minutes. Peel the chicken and rub it with a slice of lemon. Heat the butter in a large pan to fit the chicken in one layer. Add chicken and fry on both sides.
Heat the oven to 180 gr. C. Melt the butter in a saucepan. When it begins to foam, add onion and 1 tsp of salt; fry until pale golden.
Meanwhile, remove the mushrooms from the water and rinse. Wipe dry and chop finely. Drain the water through a sieve, settling on the last spoon.
Add mushrooms and pumpkin to the onion, fry for 5 minutes. Add fresh mushrooms and cook for another 5 minutes, stirring occasionally. Add cream, 4-5 tablespoons of dried mushroom water and season. Stew without covering, 10-12 minutes, until well-fried, then pour chicken.
Cover and put in the oven for 30-40 minutes, turning the chicken over once or twice and adding water if the sauce is boiled out.
20 g dried porcini mushrooms
1 chicken, approximately 1.5 kg, cut into 8 pieces
1 lemon, halved
2 tbsp olive oil
25 g butter
1 small onion, finely chopped
300 g of pumpkin, peeled, seeds and diced into 2 cm
200 g of mushrooms (champignons), chopped
300 ml cream
Soak dried mushrooms in 300 ml of water for 30 minutes. Peel the chicken and rub it with a slice of lemon. Heat the butter in a large pan to fit the chicken in one layer. Add chicken and fry on both sides.
Heat the oven to 180 gr. C. Melt the butter in a saucepan. When it begins to foam, add onion and 1 tsp of salt; fry until pale golden.
Meanwhile, remove the mushrooms from the water and rinse. Wipe dry and chop finely. Drain the water through a sieve, settling on the last spoon.
Add mushrooms and pumpkin to the onion, fry for 5 minutes. Add fresh mushrooms and cook for another 5 minutes, stirring occasionally. Add cream, 4-5 tablespoons of dried mushroom water and season. Stew without covering, 10-12 minutes, until well-fried, then pour chicken.
Cover and put in the oven for 30-40 minutes, turning the chicken over once or twice and adding water if the sauce is boiled out.
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