Baked Chicken with Mushrooms and Pumpkin
ready in 1 hr 15 min.
- 1 chicken (oven-ready, about 1.2 kg)
- 400 grams Pumpkin
- 200 grams fresh button Mushroom
- 1 garlic clove
- 1 shallot
- peppers (freshly ground)
- 20 grams clarified butter
- 150 milliliters dry white wine
- 150 milliliters Chicken broth
- parsley (for garnish)
Preheat the oven to 180°C (approximately 350°F). Rinse the chicken, pat dry, and cut into 8 pieces. Peel the pumpkin, and remove the seeds and stringy fibers. Cut the flesh into bite-sized pieces.
Clean and halve the mushrooms. Peel and finely chop the garlic and shallot. Season the chicken with salt and pepper, and brown in a pan with butter. Remove from the pan and transfer to a greased baking dish.
Add the shallot and garlic to the pan and sauté. Add the pumpkin and garlic to the pan, sauté briefly, and then deglaze with the wine. Add in the broth, salt, and pepper, and then add to the baking dish with the chicken. Bake in the oven for 25-30 minutes, or until done. Remove, and garnish with parsley before serving.