Chicken Stew With Pumpkin. Step-by-step Recipe With Photo

Pumpkin dishes are very popular all over the world. For the first course, you can cook a delicious pumpkin soup, make pancakes or bake a pie for dessert. Pumpkin jam is a delicious winter preparation, with which it is not combined. The most delicious three times sunny vegetable dish, in my opinion, is a thick chicken stew with pumpkin. You don't have to spend a lot of time preparing it, you just need a good thick-walled saucepan or brazier. You can also make this pumpkin stew with veal or turkey. Delicate pieces of meat in a thick amber sauce will leave no one indifferent.

If you celebrate Halloween, then after making the lamps, there are quite a lot of pulp and seeds left, the hand does not rise to throw away the products. The seeds can be dried, and the pulp can be cooked into something delicious. It is better to make a pumpkin lamp for Halloween with thin walls, so it glows more effectively, so feel free to leave walls 1.5-2 centimeters thick. It will turn out beautifully, and there will be more product for the chicken stew with pumpkin.

• Cooking time: 60 minutes
• Servings: 3

Ingredients for Pumpkin Chicken Stew

• 400 g chicken fillet;
• 500 g pumpkin;
• 150 g onions;
• 50 g leeks;
• 4 cloves of garlic;
• 20 g butter;
• 10 g of vegetable oil;
• 25 g wheat flour;
• 120 g sour cream;
• salt, nutmeg.

How to cook chicken stew with pumpkin

First, clean the pumpkin. Cut off the top, scoop out the seed bag with a spoon, cut it in half. Peel off the peel, grate the pulp or cut it finely.

If you are making a lamp for the holiday, then you have to work hard and scrape the pulp from the walls with a spoon. Difficult, but what can you do, but you don't need to use a grater.

Wash chicken fillet, dry, cut into cubes. For this recipe, both chicken breast fillet and thighs are suitable. Necessarily without bones and skin.

Cut the light part of the leek stalk into rings. Cut one large onion into half moons. We crush the chives with a knife, remove the husk.

Pour refined vegetable oil into the brazier, add butter, put on fire. When the butter is melted, first put the chives, after a few seconds - chopped onion, simmer for 5-6 minutes. Add chicken fillet to the sautéed onion, fry for several minutes so that the pieces of meat are covered with oil.

Put chopped pumpkin on the chicken, pour about 5 g of fine table salt. We close the brazier tightly and leave it on the stove for about 35-40 minutes, make the fire quiet.

This stew does not require special attention, but during the stewing process, you can mix the ingredients. Vegetables give a lot of juice, so nothing will burn.

Separately mix sour cream with premium wheat flour, add a little cold water to make the mixture liquid. Then rub half of the nutmeg on a fine grater. Pour the sauce into the roasting pan, stir, close tightly again, cook for another 10 minutes.

Put the hot chicken ragout with pumpkin into plates, sprinkle with fresh herbs, serve with a slice of fresh bread. Bon Appetit!