Chicken stew in pumpkin
6 servings
40 minutes
Chicken stew in pumpkin is a delightful dish of French cuisine that combines the tenderness of chicken fillet, aromatic bacon, and the sweetness of apples. Historically, it emerged as an autumn village recipe where pumpkin was used not only as an ingredient but also as a natural 'bowl.' The baked pumpkin adds a soft nutty flavor to the stew, while sage imparts a subtle spicy aroma. The dish is perfect for a cozy family dinner or festive gathering. Thanks to its natural ingredients, it is nutritious, balanced, and easily digestible. It is served directly in halved pumpkins, creating an impressive presentation. A great choice for those looking to diversify their menu with something unusual yet simple to prepare.
1
Wash the pumpkins, cut them in half, scoop out the seeds with a spoon, sprinkle with salt and pepper, place cut side down on a plate, and microwave on high for about 8 minutes until cooked.
- Pumpkin: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
2
Cut the bacon into strips, the onion into thin half-rings, the apple into thin slices, and the chicken fillet (pre-cooked) into cubes.
- Bacon: 180 g
- Onion: 1 head
- Antonov apples: 1 piece
- Chicken breast fillet: 300 g
3
Fry the bacon with onion until golden brown.
- Bacon: 180 g
- Onion: 1 head
4
First, mix the apple juice with the starch and add it to the pan with the fried bacon and onion. Also, add the chopped apple. Stir, simmer, and occasionally stir for about 3 minutes until thickened.
- Apple juice without pulp: 1 glass
- Cornstarch: 1 teaspoon
- Antonov apples: 1 piece
5
Add sage and chicken, season with salt. Cover and simmer for about 5 minutes. Divide the mixture among the halves of warm baked pumpkins and serve.
- Dried sage: 0.5 teaspoon
- Chicken breast fillet: 300 g
- Salt: to taste