Braised Chicken with Pumpkin Sage Walnuts
Elevate your dinner table with this cozy and flavor-packed Braised Chicken with Pumpkin Sage Walnuts recipe. Tender, golden-seared chicken thighs are simmered in a rich, aromatic broth made with dry white wine, fresh sage, and earthy pumpkin cubes, creating layers of comforting autumnal flavors. A touch of heavy cream adds silky indulgence to the sauce, while a crunchy topping of toasted walnuts introduces delightful texture with every bite. Perfect for a hearty family meal or an impressive dinner party centerpiece, this dish is as visually stunning as it is delicious. Serve it with crusty bread to soak up the luxurious sauce, and garnish with fresh parsley for a burst of color. Discover the ultimate blend of seasonal ingredients in this irresistible braised chicken recipe that's both rustic and refined.
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 cups chicken broth
- 0.5 cup dry white wine
- 4 cups pumpkin, peeled and cut into 1-inch cubes
- 2 tablespoons fresh sage leaves, finely chopped
- 0.5 cup walnuts, toasted and coarsely chopped
- 0.25 cup heavy cream
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Season the chicken thighs on both sides with salt and black pepper.
Heat a large, deep skillet or Dutch oven over medium-high heat. Add olive oil and sear the chicken thighs skin-side down for 5-6 minutes, or until golden brown. Flip and cook the other side for an additional 3 minutes. Remove chicken and set aside.
Reduce heat to medium and add unsalted butter to the same skillet. Once melted, add diced onion and sauté for 4-5 minutes until softened. Add minced garlic and cook for another 1 minute, stirring frequently.
Deglaze the skillet by pouring in the white wine. Simmer for 2-3 minutes, scraping up any brown bits from the bottom of the pan.
Add chicken broth to the skillet and bring to a simmer. Return the seared chicken thighs to the pan, skin-side up.
Scatter the pumpkin cubes around the chicken. Sprinkle the chopped sage over the top. Cover with a lid, reduce the heat to low, and let it cook for 30-35 minutes, or until the chicken is cooked through and the pumpkin is tender.
Once cooked, remove the chicken and pumpkin from the skillet and set aside on a serving platter, keeping it warm.
Stir the heavy cream into the remaining liquid in the skillet, simmering for 3-5 minutes until slightly thickened. Adjust seasoning with additional salt and pepper if needed.
Pour the creamy sauce over the chicken and pumpkin. Garnish with toasted walnuts and fresh parsley, if using.
Serve immediately, pairing with crusty bread or a side salad if desired.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 898 mg | 39% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 9.4 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 119 mg | 9% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1467 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
