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🍽️ Braised Chicken with Pumpkin

616 kcal · 30 min · 4 servings

Ingredients

• 300 g Hokkaido pumpkin (0.5 Hokkaido pumpkins)
• 800 g small chicken (1 small chicken)
• salt
• pepper
• 5 sage leaves (feel free to use more)
• 150 g whole grain rice
• 1 tsp rapeseed oil
• 2 tsp flour (Type 1050)
• 3 sprigs thyme
• 100 ml apple juice
• 250 g leek (1 stalk)
• 175 g apples (1 apple)
• 2 tbsp soy sauce

Instructions

1. 1. Wash the pumpkin thoroughly.
2. 2. Cut the pumpkin into wedges.
3. 3. Cut each wedge crosswise into four pieces.
4. 4. Wash the chicken.
5. 5. Pat the chicken dry with a kitchen towel.
6. 6. Separate the legs from the carcass.
7. 7. Separate the drumsticks at the joint.
8. 8. Remove the wings.
9. 9. Split the carcass from the collarbone to the spine.
10. 10. Remove the breast meat from the bone.
11. 11. Rub all chicken pieces with salt.
12. 12. Rub all chicken pieces with pepper.
13. 13. Wash the sage leaves.
14. 14. Shake the sage leaves dry.
15. 15. Put the rice into a pot.
16. 16. Add the sage leaves to the pot with the rice.
17. 17. Pour 250 milliliters of salted water into the pot.
18. 18. Bring the rice to a boil.
19. 19. Cover the pot.
20. 20. Cook the rice on low heat for about 45 minutes.
21. 21. Heat the oil in a roasting or braising pot.
22. 22. Fry the chicken pieces on all sides over medium heat.
23. 23. Pour off the released fat, leaving about one teaspoon.
24. 24. Add the pumpkin pieces to the pot.
25. 25. Continue to fry everything, turning occasionally, for about 5 minutes.
26. 26. Put the flour into a small bowl.
27. 27. Stir the flour smoothly with 100 milliliters of water.
28. 28. Wash the thyme sprigs.
29. 29. Shake the thyme sprigs dry.
30. 30. Pour the apple juice over the chicken pieces.
31. 31. Bring the liquid to a boil.
32. 32. Stir in the flour mixture.
33. 33. Add the thyme.
34. 34. Cover the pot.
35. 35. Cook everything on medium heat for about 30 minutes.
36. 36. Clean the leeks.
37. 37. Cut the leeks deeply lengthwise.
38. 38. Wash the leeks under running water.
39. 39. Shake the leeks dry.
40. 40. Cut the leeks into rings about 2 centimeters thick.
41. 41. Wash the apple.
42. 42. Dry the apple.
43. 43. Quarter the apple.
44. 44. Core the apple.
45. 45. Cut the apple crosswise into finger-thick slices.
46. 46. Add the apple slices to the chicken.
47. 47. Add the leek rings to the chicken.
48. 48. Cook everything for another 10 minutes.
49. 49. Remove the thyme.
50. 50. Season the dish with soy sauce.
51. 51. Serve the braised chicken pieces and vegetables with the sage rice.

Nutrition per serving

• kcal: 616
• Protein: 54 g · Fett/Fat: 20 g · Carbs: 52 g