Chicken baked with pumpkin
4 servings
90 minutes
Chicken baked with pumpkin is a refined dish of European cuisine that combines the tenderness of chicken meat with the sweet velvetiness of pumpkin. This combination has been known since ancient times when baking with vegetables was one of the favorite ways to prepare poultry. Mustard-marinated chicken acquires a spicy note that is beautifully complemented by the aroma of garlic and herbs. The pumpkin, soaked in butter, becomes soft and rich, while toasted pine nuts add a light crunch. The dish is warming and homely, perfect for an autumn or winter dinner. It can be served as a standalone hot dish or accompanied by a light salad or a glass of white wine that enhances the flavor harmony of this cozy gastronomic masterpiece.
1
We wash the chicken and dry it with paper towels, cutting it into medium-sized pieces.
- Chicken: 1 kg
2
We rub the chicken pieces with salt, pepper, and mustard. Then we let them marinate at room temperature for 20 minutes.
- Salt: to taste
- Ground black pepper: to taste
- Mustard: 1 tablespoon
3
We wash the pumpkin and cut it into medium cubes. We place it in a single layer with a little vegetable oil, season with salt and pepper, and drizzle with melted butter.
- Pumpkin: 1 kg
- Vegetable oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Butter: 40 g
4
Place the pumpkin in a preheated oven at 180 degrees and bake for 20 minutes until semi-cooked.
5
Heat vegetable oil in a pan and add the chicken, frying on both sides until golden brown.
- Vegetable oil: 2 tablespoons
- Chicken: 1 kg
6
Transfer the chicken to the pumpkin, sprinkle with garlic and chopped greens, return the dish to the oven, and cook for about 20-25 minutes.
- Chicken: 1 kg
- Pumpkin: 1 kg
- Garlic: 2 cloves
7
Once ready, take out the pumpkin and chicken dish, cover it with foil or a lid, and let it sit for 10 minutes.
- Chicken: 1 kg
- Pumpkin: 1 kg
8
You can sprinkle with roasted pine nuts when serving.
- Toasted pine nuts: 1 tablespoon
