pumpkin and thyme chicken with mushrooms

it’s a seasonal favorite. brian and i really love this one, and he was able to execute this perfectly on his own tonight.

the spices in the pumpkin sauce are warm, sweet, and savory. the addition of thyme in both the sauce and the chicken kept the flavors fresh but tied in the dry seasonings perfectly. i think rosemary or sage would work wonderfully in thyme’s place, but haven’t tried it yet!

i roasted up a butternut squash to complete our meal. perhaps a lot of squash for one meal, but savory and seasonally delicious none the less. cooking the chicken stove-top was a great way to keep this quick and easy. this would be perfect for entertaining, as the flavors are complex and the dish presents beautifully. i was totally impressed with this one, and i hope you enjoy it as well.

pumpkin and thyme chicken with mushrooms

serves 3

ingredients

6 boneless, skinless chicken thighs

1 1/2 cups chicken broth

1/2 cup pumpkin puree

1 big bunch of thyme, still on the stem (about 1/2 cup packed)

1 cup or more wild mushrooms

1/2 tsp cinnamon

sprinkle dried garlic

1 tbsp brown sugar

small pinch chili powder

1/2 cup walnuts

method: in a large, deep skillet (i use cast iron), brown chicken on both sides using a little butter.

browned chicken

turn heat down to low and add 1/2 of the bunch of thyme and half the broth.

simmering thyme

allow chicken to simmer for 15 minutes or so. meanwhile, make the sauce.

combine pumpkin, remaining broth, remaining thyme, garlic, cinnamon, brown sugar and chili powder in a saucepan. cook over low/medium heat for 15 minutes or more with lid on. taste and add additional spices & salt as desired. stir every few minutes. thyme will cook off of the stems and stems can be easily removed from sauce. cover and simmer for 15 minutes or so.

once thighs are cooked completely through, remove thyme stems. crank the heat up to medium/high. throw mushrooms into skillet and allow them cook for just a few minutes and soak up a bit of broth. they should take only 3 minutes or less.

soaking up the broth

while sauce and chicken are finishing, toast walnuts over medium heat for 5 minutes or so. keep them moving frequently so they don’t burn! set aside, off of heat, once toasted.

serve chicken and mushrooms with pumpkin sauce over it, and walnuts tossed over the plate.

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7 thoughts on “pumpkin and thyme chicken with mushrooms

  1. oh, yum. tell me, where do you guys buy your chicken? i struggle with trying to find non-tyson (or similar crap) that is reasonably priced. share your secrets!

  2. i buy mine at a locally owned store. they carry a wonderful brand that is raised naturally, certified scratch and peck, free range, antibiotic free etc. you can find the same kind at a kroger store, if you have those in your area. you can ask your grocer if they carry something similar, or better yet a local butcher. they have all of the secrets and will tell you all about their product. if you don’t feel comfortable with their practices, don’t buy it!
    great question, thanks for stopping in.
    i’ll research a few brands for you and pass them along soon!

    • oh great! i didn’t know you were in this neck of the woods!
      i shop almost exclusively at churchill’s. it’s in perrysburg. they carry beeler’s natural pork products (bacon, sausages, chops etc), niman ranch natural beef products (every steak cut, ground beef, chuck etc), and i can not for the life of me remember the name of chicken i purchase. but you should ask the meat guys there. they are very well informed, even the young hip kids in there tend to know their stuff. there is also a weston price chapter in toledo.
      good luck, i hope some of this is helpful to you!

  3. first, thanks SO MUCH for all your information! i really, really appreciate it.

    it’s been a while since i’ve been to churchill’s. the last time i was there, they had bell and evans chicken and i was REALLY impressed with that. is that your brand? i think their other brand is miller amish chicken, which isn’t bad, but isn’t great. they used to carry gerber amish chickens (from right here in ohio) and they were excellent. but i had NO IDEA they had such a great selection of pork and beef, too! i will definitely go, and soon. niman ranch steaks, really? damn.

    i am a member of the WAPF yahoo group, are you? if not and you’d like to be, let me know and i can send you the information. it’s excellent, and give you the opportunity to purchase herd shares (more on this later, if you’re interested) and all kinds of great stuff.

    yep, my boy and i live in BG. he’s an organic gardener and home brewer (he made a sorghum beer recently!) and i am the cook.

    maybe we should get together sometime! email if you want. and thanks again!

    • yes, bell and evans! thank you!
      churchill’s meat case is filled half way with tall grass fed beef and niman ranch stuff. they also have wonderful artisan cheeses and local butter, goods from locals (tiger bakery humus, salsa from small batchers, etc), and lots of other goodies.
      i would love to do some cooking and more info on the price foundation. i will email you so you can send info along. (ps bring the beer!)

  4. Pingback: valentine’s day recipe “round-up” « Eat the cookie!

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