When autumn comes, it's the best time to eat pumpkin and chestnuts. This chicken with creamy pumpkin and chestnut stew can be prepared in less than 30 minutes. It's an excellent dish for a warm meal to store energy for winter. It's best eaten over rice or pasta or as a dip with bread.
Ingredients
- 10 pieces chicken drumette
- 1/2 onion, cut into irregular folds, about 3 cm pieces.
- 200 g pumpkin, cut into irregular folds, about 3 cm pieces.
- 100 g king oyster mushrooms, cut into irregular folds, about 3 cm pieces.
- 10~15 chestnuts, shelled and peeled.
- 250 ml chicken bone broth or water
- 30 ml cream
- 1 tablespoon cooking oil
- salt and black pepper, to adjust taste
Instructions
PREPARE VEGETABLES:
- Remove the pumpkin skin and pumpkin seeds. Peel and seed chestnuts. Cut onion, pumpkin, and oyster mushrooms into irregular pieces about 3 cm in size.
SAUTEED VEGETABLES AND CHICKEN:
- Heat the pan to medium heat, put the king oyster mushrooms in (you don't need to add oil), and don't turn them until the bottom is golden brown. Stir until they get smaller to remove excess moisture about 1~2 minutes. Then take them out and set them aside. (Note 1)
- In the same pan, heat the oil and put in the squash, don't turn it immediately and wait until the underside is golden brown. Turn it and wait until both sides are golden brown, about 1~2 minutes. Then take it out. and set it aside. (Note 2 & 3)
- Fry the chicken drumette until the skin is golden brown, but they don't have to be cooked all the way through. Again, don't turn it right away so you can sear it until nice and golden brown. Add the onion and fry for 1 minute more. (Note 4)
STEWED ALL INGREDIENTS:
- Add king oyster mushrooms, chestnuts, chicken bone broth (or water) and cream. When it boils, cover the pot, switch to low heat and simmer for 15 minutes.
- Add the squash and simmer, covered, for 10 minutes or until tender. You can add some chicken broth or water if the pot is too dry. (Note 5)
- Finally, add salt and black pepper to adjust the taste.
- Ready to serve over rice or pasta or as a dip with bread.
Video
https://youtube.com/watch?v=TlNPTElYjkA
Tips & Notes:
- When mushrooms are sauteed in this manner without oil, the mushrooms release polysaccharides that enhance the mushroom flavor.
- Need only golden brown color on both sides, don't need to be fully cooked. All rhizomes (pumpkin) that have been sautéed or fried in oil before stewing enhance their own sweetness and make them more buttery in flavor.
- To adjust the pumpkin when it's soft. You can pierce the squash with a knife or a chopstick. When the chopstick comes through, the squash is soft.
- Stir-fried chicken can bind the moisture in it, making the chicken taste sweeter. Onions fried in oil make it sweeter and more aromatic.
- When you braise chicken, add salt at the end, because salt has a dehydrating effect. And the chicken itself has high water content. If you add salt at the beginning, the stewed chicken will become tough.
Nutrition Information:
Serving: 300g Calories: 5715kcal (286%) Carbohydrates: 1268g (423%) Protein: 51g (102%) Fat: 45g (69%) Saturated Fat: 10g (63%) Polyunsaturated Fat: 16g Monounsaturated Fat: 17g Trans Fat: 0.03g Cholesterol: 14mg (5%) Sodium: 96mg (4%) Potassium: 14243mg (407%) Fiber: 2g (8%) Sugar: 3g (3%) Vitamin A: 7995IU (160%) Vitamin C: 1158mg (1404%) Calcium: 588mg (59%) Iron: 28mg (156%)
DID YOU MAKE THIS RECIPE?I love hearing how it turned out! Leave me a comment and make sure to leave a rating below.
