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