Chicken in Pumpkin, Apple and White Wine Sauce

Chicken in Pumpkin, Apple and White Wine Sauce

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11 people made this

About this recipe: This is a great recipe that is easy to cook but gives a nice colourful and subtly flavoured dish.


Serves: 6 

  • 1 medium onion, chopped
  • 1 small apple, peeled and thinly sliced
  • ¼ butternut pumpkin, chopped
  • 2 teaspoons olive oil
  • 4 chicken breasts, cut into cubes
  • ½ cup (125ml) white wine, chardonnay works well
  • 1 teaspoon coarse ground black pepper
  • 1 vegetable stock cube
  • 1¼ cups (310ml) boiling water

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Heat the olive oil in a deep frying pan on a low heat. Add the apple and onion and brown for about 4 minutes. Add the pumpkin to the frying pan and stir.
  2. Add the chicken to the frying pan and cook until white all over. Stir the white wine into the frypan and then add the black pepper.
  3. Make the vegetable stock by adding the stock cube to the boiling water and stir to dissolve. Add the stock to the frying pan. Bring the pan to the boil and reduce to simmer.
  4. Maintain on a low heat until the stock has reduced by two thirds, or until the pumpkin is soft.
  5. If the pumpkin is not soft but the stock has reduced then top up with about 100ml boiling water and reduce again.

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