Chicken thighs in creamy pumpkin sauce. Recipe

When the Christmas holidays arrive, it seems that the pumpkin has lost the prominence it enjoyed in the fall. It gives me some shame because I continue to use it all year round, and it is also a perfect ingredient for winter cooking. In this case, it serves as the basis for cooking delicious chicken thighs in a creamy pumpkin sauce.

As always, I recommend spending a day roasting one or two large pumpkins to have mashed potatoes ready to use in sweet and savory recipes, which we can freeze in portions. It is very useful in dishes like this, since it provides us with a creamy sauce with a lot of flavor, light but satiating, which allows us to obtain juicy and aromatic chicken meat.


For 4 people
  • Boneless chicken thighs 6
  • Purple Onion 1
  • Garlic clove 1
  • Small or medium large red pepper 1
  • Small or medium large green pepper 1
  • Small or medium large yellow pepper 1
  • Small white turnip 1
  • White wine 150 ml
  • Tomato concentrate 15 ml
  • Pumpkin puree 60 ml
  • Chicken or vegetable broth needed
  • Dried thyme
  • Ground cumin
  • Ground black pepper
  • Salt
  • Fresh parsley
  • Extra virgin olive oil

How to Make Chicken Thighs in Creamy Pumpkin Sauce

Difficulty: easy
  • Total time 1 hour
  • Elaboration 15 m
  • Cooking 45 m

Preheat the oven to 200ºC. Dry the chicken with kitchen paper and remove any excess fat. Cut into two pieces. Cut the red onion into thin julienne strips, the peppers, cut the turnip into cubes and finely chop the garlic clove. Heat a little oil in a skillet or wide saucepan that can be put into the oven, or in a good ordinary frying pan and brown the meat. Season and season.

In the same oil, add the onion with a pinch of salt and brown for about 5 minutes. Add the peppers, the turnip and the garlic clove. Stir well and cook over medium heat for about 10 minutes. Season with salt and pepper, add the cumin and thyme and wash with the wine. When the alcohol evaporates, add the tomato and the pumpkin, stirring well.

Return the chicken and cover with broth or water. Carefully place in the oven, or take everything to a suitable baking dish. Cook for about 30-40 minutes, lowering the temperature to 180ºC when the broth is boiling. Monitor the liquid level, adding a little more if necessary halfway through the cooking time. Add fresh chopped parsley to taste when removing it.

With what to accompany the chicken thighs in sauce

Chicken thighs in creamy pumpkin sauce can be served on their own with a good portion of sauce and bread to accompany, or complete the dish with a side of rice, couscous, millet or other cereal. Small steamed potatoes would also be a perfect match for this simple but delicious dish.

Tags:  Vegetables And Legumes Fish Meats And Birds 

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