When the first crisp air of the season begins to be felt, there is nothing better than gathering the deepest aromas of the forest and the garden in a single pan. This juicy chicken stew with pumpkin and mushrooms pays homage to a classic combination from northern Italy, the same one that inspires the filling for the famous pumpkin ravioli. It is a comforting dish where the tenderness of the meat melts with the sweetness of the vegetables, the wild perfume of the mushrooms, and the aromatic touch of sage. In this recipe, I will teach you how to prepare this tasty chicken with pumpkin and mushrooms in a single pan so you don’t complicate your life in the kitchen. Furthermore, by using the right cut of meat and some simple tricks to brown the ingredients, you will achieve a mellow and irresistible sauce that you will want to mop up with bread until the very last drop. Let’s get to it!
Contents
Watch the video with all the steps
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Main ingredients
For 4 people
⏱ Preparation time: 20 min ⏱ Cooking time: 30 min
- 700 g boneless chicken thighs (about 4 thighs)
- 500 g pumpkin cut into 1 cm cubes
- 400 g fresh mushrooms (portobello, king oyster, or assorted)
- 20 g dried porcini mushrooms
- 2 cloves of garlic
- 8 fresh sage leaves
- 120 ml dry white wine
- 250 ml hot vegetable broth (+ 200 ml to rehydrate the porcini)
- 40 g very cold butter
- 4 tablespoons extra virgin olive oil
- Zest of 1 lemon and a handful of chopped fresh parsley
- Salt and freshly ground black pepper
Remember: At the end of the article, you will find the complete recipe card with detailed cooking and preparation times. 
How to prepare the chicken with pumpkin and mushrooms step by step
Salt the chicken and rehydrate the dried porcini
First, soak the dried porcini in 200 ml of warm vegetable broth for 20 minutes. Meanwhile, cut the chicken thighs into bite-sized pieces of about 4 cm and add salt generously half an hour before cooking. This prior rest helps the meat dry out a little on the surface and achieve a golden crust in the pan.
Brown the fresh mushrooms over high heat
Next, clean the fresh mushrooms with a damp paper towel (never under the tap) and cut them into pieces of the same size. Heat a generous drizzle of extra virgin olive oil in a large pan over very high heat. Sauté the mushrooms in batches so they have space. Do not move them at first and add the salt only at the end of frying to prevent them from releasing water and stewing instead of browning. Remove them and set aside.
Caramelize the chicken and deglaze with white wine
In the same very hot pan, sear the chicken pieces over high heat without crowding them. Let them brown well on both sides until they get a nice caramelization color. Pour in the dry white wine to deglaze and scrape up all the toasted juices from the bottom of the pan. Let the alcohol evaporate for a minute and remove the chicken along with its juices.
Aromatize, add the pumpkin and stew
Lightly clean the pan with paper. Add a drizzle of oil, the garlic cloves, and the sage leaves cut in half over low heat. When the garlic starts to take on color, add the diced pumpkin and the rehydrated, chopped porcini. Sauté for a couple of minutes. Then, incorporate the porcini broth (previously filtered with a strainer and paper towel to remove any possible traces of dirt), the chicken with its juices, the browned mushrooms, and the rest of the vegetable broth. Cover and let it cook piano piano over low heat for 10 to 12 minutes.
The final touch: cold butter and lemon gremolata
After that time, if you notice the sauce is too light, uncover the pan and reduce over high heat for a couple of minutes. Turn off the heat completely and incorporate the very cold butter. Stir the pan delicately so the fat emulsifies and creates a creamy and shiny sauce. Serve on plates and top with a light gremolata: lemon zest grated from above (avoiding the bitter white part) and chopped fresh parsley.
Serve and enjoy your Italian stew
Add a dash of freshly ground black pepper. The contrast between the tasty and earthy background of the mushrooms, the soft texture of the pumpkin, and the citrus freshness of the lemon will win you over from the first spoonful.
Chef’s tricks for a perfect chicken stew with pumpkin and mushrooms
Choose thighs instead of breast
Using the thigh is the secret to keeping the stew very juicy. It is a more economical cut than the breast and withstands prolonged cooking without ever drying out.
The great invention with dried porcini
You don’t need to spend a fortune on fresh porcini. By using a small amount of rehydrated dried porcini and taking advantage of their broth, well-filtered with a paper towel, you will give the whole dish a spectacular depth of forest flavor.
Mushrooms are always salted at the end
If you add salt to the mushrooms when you put them in the pan, they will release all their water immediately and boil. Cook them over very high heat without touching them and add the salt just before removing them.
Cold butter and the touch of lemon
Emulsifying the sauce with cold butter with the heat off gives it extraordinary shine and body. Furthermore, the lemon and parsley topping is not a mere garnish: it provides the right amount of acidity to balance the sweetness of the pumpkin and the fat of the stew.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
You can use it, but you must be careful not to overcook it so it doesn’t get dry. The thigh is much juicier and handles cooking in stews better.
What type of mushrooms is recommended to use for this recipe?
Portobello mushrooms and cultivated king oyster mushrooms work wonderfully and are very economical. Combined with the touch of rehydrated dried porcini, you will get a ten-out-of-ten result.
Why shouldn’t mushrooms be washed under the tap?
Mushrooms act like sponges and absorb water quickly. If you wash them under running water, they will lose flavor and will cook in the pan instead of browning well.
Is it essential to add butter at the end of the dish?
It is not strictly mandatory, but finishing the stew off the heat with cold butter gives it a silky texture, shine, and a perfect binding to the sauce.
Can I prepare this chicken stew in advance?
Yes, this stew gains flavor if it rests for a few hours or from one day to the next. When reheating, add the lemon zest and fresh parsley just before serving to maintain the citrus contrast.
Related recipes you will love
If you are fascinated by seasonal and Italian flavors, don’t miss these suggestions from the blog:
- Pasta with tomato and basil: a classic recipe with few ingredients and lots of flavor.
- Bolognese lasagna: the great classic of Italian cuisine with an irresistible sauce.
- Pasta with broccoli and anchovies: a healthy and delicious option, perfect for varying the menu.
Enjoy your chicken with pumpkin and mushrooms!
Cooking this dish is the perfect excuse to savor the best of pot cooking without complications. Go ahead and prepare it at home and leave me a comment telling me what you thought of this combination of flavors. If you liked this recipe, subscribe to my YouTube channel and Instagram to discover more tricks and authentic Italian dishes. Share your photos on social media and tag me so I can see your creations! Bon appétit!
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The card
Chicken with pumpkin and mushrooms: the juiciest Italian stew
Ingredients
- 700 g boneless chicken thighs
- 500 g diced pumpkin
- 400 g assorted fresh mushrooms
- 20 g dried porcini mushrooms
- 2 clove garlic
- 8 leaf fresh sage
- 120 ml dry white wine
- 450 ml vegetable broth
- 40 g very cold butter
- 4 tablespoons extra virgin olive oil
- Zest of 1 lemon
- 1 bunch fresh parsley
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Rehydrate the dried porcini mushrooms in 200 ml of hot vegetable broth for 20 minutes
- Cut the chicken thighs into bite-sized pieces and salt them half an hour before cooking
- Strain the porcini broth through a sieve and paper towel to remove impurities
- Chop the rehydrated porcini and clean the fresh mushrooms with a damp paper towel
- Heat a drizzle of olive oil over high heat in a pan
- Brown the fresh mushrooms in batches without overcrowding and add salt only at the end of frying
- Remove the mushrooms and brown the chicken in the same very hot pan over high heat
- Pour the white wine over the chicken to deglaze the juices from the bottom
- Remove the chicken with its juices once the alcohol has evaporated
- Heat a little oil over low heat with the garlic and sage leaves
- Add the diced pumpkin and chopped porcini and sauté for a couple of minutes
- Incorporate the chicken with its juices, the browned mushrooms, the porcini broth, and the rest of the broth
- Cover the pan and cook over low heat for 10 to 12 minutes
- Uncover and reduce over high heat if the sauce needs more density
- Turn off the heat and add the very cold butter, stirring to emulsify the sauce
- Serve on a plate and garnish with lemon zest, chopped parsley, and black pepper
