Chicken with pumpkin, cream and Gruyère from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 180) by Diana Henry

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Notes about this recipe

  • Tadpole100 on November 26, 2025

    Gorgeous recipe but very rich. I would reduce the Gruyère next time.

  • Allie80 on April 20, 2019

    We gave this 7/10: * Tasty and rich, not a show-off dish but a good everyday comforting one * Fairly easy to follow recipe, a few adjustments to timing and clearer guidance on oven temperature, pan heat, meat quantity and assembly of the final dish would be helpful and make it even easier * Easy to source ingredients, nothing that you couldn’t get in any supermarket * No tricky or cheffy techniques required – I think almost anyone could cook this one * I served with wholegrain rice and cavolo nero, which I thought worked well but ‘him indoors’ said he’d have preferred it with pasta

  • e_ballad on July 02, 2018

    Decadent & delicious. Lots of pots & pans, but very simple to prepare.

  • Astrid5555 on October 30, 2016

    I just caught my husband drinking the leftover sauce out of the baking dish. We all loved the pumpkin which is roasted until caramelized and then transfered to a baking dish together with the cooked chicken thighs topped with cream and cheese and baked until browned and bubbly. Served with pasta as recommended for a child-friendly version. We were not that keen on the chicken though, so next time I would leave it out and just make the sauce with the pumpkin and serve over pasta. A keeper!

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