“If the butter is an effort too far, leave it out, it’s still a good dish,” notes Diana Henry, food writer extraordinaire.

“This is also lovely with a generous handful of grated Parmesan or pecorino cheese sprinkled on top, 15 minutes before the end of the cooking time. You don’t have to use only chicken thighs, you can use a mixture of thighs and drumsticks, if you prefer.”

chicken with wild mushrooms, pumpkin, rice and sage butter
PA Photo/Mitchell Beazley/Laura Edwards.
chicken with wild mushrooms, pumpkin, rice and sage butter
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Nutrition Facts
Chicken with wild mushrooms, pumpkin, rice and sage butter
Amount Per Serving
Calories 897 Calories from Fat 513
% Daily Value*
Fat 57g88%
Saturated Fat 21g131%
Cholesterol 266mg89%
Sodium 846mg37%
Potassium 1145mg33%
Carbohydrates 50g17%
Fiber 2g8%
Sugar 6g7%
Protein 45g90%
Vitamin A 7987IU160%
Vitamin C 10mg12%
Calcium 74mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Chicken with wild mushrooms, pumpkin, rice and sage butter

A delightful dish to try this autumn – Diana Henry’s delicious and colourful chicken with wild mushrooms, pumpkin, rice and sage butter.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Main Course
Servings: 4
Calories: 897kcal
Author: Diana Henry


  • Sieve
  • 30cm sauté pan or shallow casserole
  • Measuring jug


  • 15 g dried wild mushrooms
  • 500 ml chicken stock
  • 170 g basmati rice
  • 1 onion roughly chopped
  • 125 g chestnut mushrooms trimmed and thickly sliced
  • 8 chicken thighs good size with excess skin neatly trimmed
  • 345 g pumpkin or butternut squash deseeded and chopped into big chunks or wedges (prepared weight)
  • olive oil extra virgin
  • sea salt flakes
  • freshly ground pepper

For the sage butter

  • 75 g unsalted butter at room temperature
  • 6 sage leaves finely chopped
  • 1 small clove garlic finely grated


  • Preheat the oven to 190°C fan (400°F), Gas Mark 6.
  • Soak the wild mushrooms in 75ml just-boiled water for 15 minutes.
  • To make the sage butter, mash the butter with the sage and garlic and set it aside (I only chill this if I’m going to keep it for a while).
  • Drain the wild mushrooms, adding their soaking liquid to the chicken stock.
  • Wash the rice in a sieve under the cold tap, until the water runs clear, to remove the excess starch.
  • Put the onion and both the chestnut and dried mushrooms into a 30cm sauté pan or shallow casserole (the width is very important) and sprinkle on the rice (it may not look like much, but it expands, don’t worry). Put the chicken thighs, skin side up, and the pumpkin on top. Sprinkle a little olive oil over the vegetables and chicken and season well. Bring the stock mixture to the boil, then carefully pour it around the chicken thighs.
  • Bake in the oven for 45 minutes, by which time the chicken will be lovely and golden and the stock will have been absorbed. Put knobs of the sage butter over the chicken thighs, allow it to melt, then serve.


Calories: 897kcal | Carbohydrates: 50g | Protein: 45g | Fat: 57g | Saturated Fat: 21g | Cholesterol: 266mg | Sodium: 846mg | Potassium: 1145mg | Fiber: 2g | Sugar: 6g | Vitamin A: 7987IU | Vitamin C: 10mg | Calcium: 74mg | Iron: 3mg

From The Oven To The Table: Simple Dishes That Look After Themselves by Diana Henry, photography by Laura Edwards, is published by Mitchell Beazley.

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