Baked Chicken Thighs with Mushrooms and Pumpkin

Ingredients

• 1 Chicken (ready‑to‑use, 1.2 kg)
• 400 g pumpkin (e.g., muskmelon pumpkin)
• 200 g fresh mushrooms
• 1 Garlic clove
• 1 Shallot
• Salt
• Pepper (freshly ground)
• 20 g clarified butter
• 150 ml dry white wine
• 150 ml poultry stock
• parsley (for garnish)

Instructions

1. 1.

   Preheat the oven to 180 °C fan and top heat. Wash the chicken, pat it dry, and cut into eight pieces. Peel the pumpkin, remove seeds and strings, and dice the flesh into bite‑sized cubes.

2. 2.

   Clean the mushrooms and halve them. Peel the garlic and shallot, then finely chop. Season the chicken parts with salt and pepper, sear in a hot pan with melted clarified butter until browned all around. Remove and place in a greased baking dish.

3. 3.

   Sauté the shallot and garlic in the same pan, add the pumpkin and mushrooms, cook briefly, then deglaze with white wine. Add the poultry stock, season again, and pour over the chicken. Bake for 25‑30 minutes until cooked through. Serve garnished with parsley leaves.