Chicken with pumpkin, cream and gruyère
This dish is a duvet, a hug, a totally yielding mixture of soft pumpkin, chicken and melting cheese. And sometimes you need that. It is very rich; small portions are advisable.
Ingrediënten
- 1 kg 2lb 4oz pumpkin or butternut squash (unprepared weight)
- 3 tbsp olive oil
- salt and pepper
- 8 skinless boneless chicken thighs or breasts
- 400 ml 14fl oz double cream
- 1 garlic clove crushed
- 25 g scant 1oz grated Gruyère
- 25 g scant 1oz grated Parmesan
Instructies
- Preheat the oven to 200°C/400°F/gas mark 6.
- Peel and deseed the pumpkin and cut it into wedges.
- Put the wedges into a roasting tin, brush with olive oil, season and roast in the oven for about 30 minutes, or until completely tender (and even slightly caramelized).
- Now put the squash into a gratin or other ovenproof dish, one that is big enough to accommodate the chicken too.
- Meanwhile, cook the chicken.
- Simply season it all over, heat 1½ tbsp olive oil in a frying pan and sauté the chicken on both sides until golden and cooked through, eight to 10 minutes.
- Cut each piece into three.
- Add the chicken to the pumpkin.
- Heat the cream with the garlic until it’s boiling, take off the heat, season and pour over the chicken and pumpkin.
- Sprinkle on both cheeses and bake for 20–25 minutes.
- The dish should be bubbling and golden.
- Serve.
- You need something to cut the richness, so a salad of bitter leaves is good.
- Children like it with pasta, but I prefer brown rice or another nutty whole grain.
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