Creamy Chicken And Pumpkin Recipes

Steps:

• Soak porcini in 300ml/1⁄2 pt hot water for 30 mins. Skin chicken and rub the cut side of the lemon over them. Heat oil in a pan large enough to hold chicken in one layer. Add chicken and brown on both sides. Transfer to a casserole.
• Heat oven to 180C/fan 160C/gas 4. Melt the butter in a medium pan. When it stops foaming, add onion and 1 tsp salt, then sauté until pale gold.
• Meanwhile, remove the porcini from the water and rinse well. Pat dry and chop small. Strain the water through a sieve, stopping before the last spoonful.
• Add porcini and pumpkin pieces to onion and sauté for 5 mins. Add fresh mushrooms and cook for 5 mins more, stirring frequently. Stir in the cream, 4-5 tbsp of the porcini water and seasoning if you wish. Simmer uncovered for 10-12 mins until reduced slightly, then pour over the chicken.
• Cover and cook in the oven for 30-40 mins, turning the chicken once or twice and adding a few spoonfuls of water if the sauce becomes a little dry.

Steps:

• Cut a series of deep slits crosswise into each chicken breast (do not cut through), about 3/4 inch apart from one another. Cut each chicken breast in half lengthwise.
• Whisk together the buttermilk, 2 teaspoons salt and 1/4 teaspoon pepper in a large bowl. Add the chicken and toss to coat. Cover and refrigerate at least 2 hours and up to overnight.
• Meanwhile, cut each cheese stick in half crosswise so you have into 8 pieces. Freeze until solid, about 2 hours.
• Fill a large Dutch oven or other heavy pot with 3 to 4 inches of vegetable oil. Heat over medium heat until a deep-frying thermometer registers 350 degrees F. Set a rack on a baking sheet.
• Meanwhile, trim the skinny tops from the celery stalks and remove any leaves. Cut eight 1-inch pieces from the skinny tops (these will be your pumpkin stems) and set aside.
• Add the Cheddar crackers and 1 teaspoon salt to a food processor and process until finely ground. Transfer the mixture to a large bowl.
• One at a time, remove the chicken pieces from the buttermilk mixture, letting the excess drip off. Transfer to the bowl of cracker crumbs and toss to thoroughly coat. Shake off any excess coating and transfer to a cutting board, cut-side down. Place a piece of cheese on one end of the chicken and roll up to enclose the cheese. Seal with a toothpick.
• Working in batches of two, carefully lower the coated chicken into the oil using a slotted spoon. Fry the chicken until golden, cooked through and a thermometer inserted in the center of the meat registers 160 degrees F, about 4 minutes. Remove to the prepared rack to drain. Insert a celery stem in the center of each pumpkin so it sticks in the cheese. Serve hot with ranch sauce.

Steps:

• Cook spaghetti according to package directions. Drain spaghetti., Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Stir in pumpkin, broth, cream, cheese, parsley, rosemary, nutmeg, salt and pepper; heat through., Add spaghetti and chicken; heat through. Sprinkle with additional parsley and rosemary.

Steps:

• Soak dried porcini in 1 cup hot water for 30 minutes.
• Roll the lemon on a hard, flat surface, pressing with your palm, to help release the juices inside. Cut the lemon in half.
• Remove the skin from the chicken pieces and rub the cut side of the lemon, squeezing gently, over the meat (use both halves to use all the lemon juice).
• Heat oil in a pan large enough to hold the chicken pieces in one layer. Add the prepared chicken and brown on both sides. Transfer to a casserole dish.
• Preheat oven to 350 degrees F.
• In a pan over medium heat, melt the butter. When it stops foaming, add chopped onion and salt, then sauté until pale gold.
• Meanwhile, remove the porcini from the water and rinse well. Pat the porcini dry and chop into small pieces. Strain the water through a sieve, stopping before the last spoonful so that you don't get the residue from the bottom.
• Add porcini and pumpkin pieces to onion and sauté for 5 minutes. Add fresh mushrooms and cook for 5 minutes more, stirring frequently.
• Stir in the half and half, 4 to 5 Tbsp of the strained porcini water and season to taste with salt and freshly ground pepper. Simmer uncovered for 10 to 12 minutes until reduced slightly, then pour over the chicken in the casserole dish.
• Cover and cook in a 350 degree F oven for 30 to 40 minutes, turning the chicken once or twice and adding a few spoonfuls of water or unsalted chicken broth if the sauce becomes a little dry.