Chicken with wild mushrooms, pumpkin, rice & sage butter from From the Oven to the Table: Simple Dishes That Look After Themselves (page 162) by Diana Henry

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Notes about this recipe

  • davidthacher on December 31, 2025

    Needed another ten minutes to cook rice. Next time I'll double the squash (Delicats)

  • Foodycat on November 07, 2021

    I left out the chicken to serve this as a side dish with another chicken dish. Absolutely lovely. The sage butter really made the dish. My chicken stock had a good layer of schmaltz so I used that instead of olive oil to drizzle. My rice was well and truly cooked by the end of the cooking time - verging on the mushy.

  • foodgloriousfood on October 10, 2021

    We really enjoyed this, the rice was cooked in time. I do find sometimes I will have issues with rice cooking in the usual time. One bag recently I threw away because whenever I cooked it - it took almost double the usual time and still was kinda chalky. I think that like beans, it comes down to the age of the rice, perhaps. Anyhow my basmati (recently purchased) was cooked at the same time as the chicken. The only change I made was to chop and fry the sage in garlic butter and set aside to be brushed on at the end. I am not a fan of raw sage at all and was surprised by the inclusion of it in this recipe to be honest - fried sage however, is wonderful. My only regret was that I didn’t have more of the sage butter, it was so good on both the butternut squash and the chicken. I also used porcini dried mushrooms. Will make again!

  • mflanagan77 on July 25, 2021

    Winner dish from Diana Henry. Only had dried porcini mushrooms and they worked well. Will make this one again.

  • Zosia on January 05, 2021

    The dish had great flavour but the timing didn't for work me. I had the opposite problem of previous reviewers; my rice was overcooked when I checked at 35 minutes but the chicken wasn't yet done. I transferred it to another pan and finished roasting it at 450 for 10 minutes while I kept the rice warm stove top (it just needed to be covered). Instead of sage butter, I made a paste of the sage, garlic and olive oil and rubbed it on the chicken and squash before baking. Edited to add: I just noticed a note that appears after the index at the end of the book that says the recipes were tested in a convection oven. I used a conventional oven. A higher baking temperature would have yielded better results in my oven.

  • kari500 on December 29, 2019

    I loved the flavors in this, but yet again my rice didn't cook through at the given time. I put it in for another 10 minutes - rice still not done, and butternut squash (which I used in place of pumpkin) was done on one side, not on the other. I have to assume, since this sort of thing happens often, that this is a problem of my Viking oven, and not with the recipe. It's a shame, because the flavors on this were wonderful. Loved the sage butter.

  • Astrid5555 on December 29, 2019

    As Jane already mentioned great effort to reward ratio. However, it took closer to an hour until all the liquid had evaporated and the rice was tender. I made the variation with Parmesan cheese sprinkled on top instead of the sage butter and used only drumsticks. Used the broiler to brown the chicken in the end but was afraid that my pumpkin would get too dark. Next time would bake at a higher temperature for the last 15 minutes to achieve crispy brown chicken skin.

  • Jane on November 03, 2019

    This had a great effort to reward ratio. Very little prep work - soak dried mushrooms, rinse rice, chop veg (I used butternut squash rather than pumpkin) and then it goes into the oven. Lovely meal at the end. Although she says the sage butter is optional I would say do it if possible as it adds an extra dimension.

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