Chicken with wild mushrooms, pumpkin, rice and sage butter
Amount Per Serving
Calories 897Calories 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 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr15 minutesmins
Course: Main Course
Servings: 4
Calories: 897kcal
Author: Diana Henry
Equipment
Sieve
30cm sauté pan or shallow casserole
Measuring jug
Ingredients
15gdried wild mushrooms
500mlchicken stock
170gbasmati rice
1onionroughly chopped
125gchestnut mushroomstrimmed and thickly sliced
8chicken thighsgood size with excess skin neatly trimmed
345gpumpkin or butternut squashdeseeded and chopped into big chunks or wedges (prepared weight)
olive oilextra virgin
sea salt flakes
freshly ground pepper
For the sage butter
75gunsalted butterat room temperature
6sage leavesfinely chopped
1small clovegarlicfinely grated
Method
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.