<\/span><\/h3>\nFor 4 people<\/h4>\n
⏱ Preparation time:<\/strong> 20 min ⏱ Cooking time:<\/strong> 30 min <\/p>\n\n- 700 g boneless chicken thighs (about 4 thighs)<\/li>\n
- 500 g pumpkin cut into 1 cm cubes<\/li>\n
- 400 g fresh mushrooms (portobello, king oyster, or assorted)<\/li>\n
- 20 g dried porcini mushrooms<\/li>\n
- 2 cloves of garlic<\/li>\n
- 8 fresh sage leaves<\/li>\n
- 120 ml dry white wine<\/li>\n
- 250 ml hot vegetable broth (+ 200 ml to rehydrate the porcini)<\/li>\n
- 40 g very cold butter<\/li>\n
- 4 tablespoons extra virgin olive oil<\/li>\n
- Zest of 1 lemon and a handful of chopped fresh parsley<\/li>\n
- Salt and freshly ground black pepper<\/li>\n<\/ul>\n
Remember:<\/strong> At the end of the article, you will find the complete recipe card with detailed cooking and preparation times. ![\"Chicken](\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2026\/09\/Pollo-con-calabaza-y-setas-el-guiso-italiano-mas-jugoso-1.jpg\" "\\"Chicken")
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\n<\/span>How to prepare the chicken with pumpkin and mushrooms step by step<\/strong><\/span><\/h3>\nSalt the chicken and rehydrate the dried porcini<\/strong><\/h4>\n 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. <\/p>\n
Brown the fresh mushrooms over high heat<\/strong><\/h4>\n 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<\/strong> in a large pan over very high heat. Saut\u00e9 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. <\/p>\nCaramelize the chicken and deglaze with white wine<\/strong><\/h4>\n 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. <\/p>\n
Aromatize, add the pumpkin and stew<\/strong><\/h4>\n 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. Saut\u00e9 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. <\/p>\n
The final touch: cold butter and lemon gremolata<\/strong><\/h4>\n 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. <\/p>\n
<\/span>Serve and enjoy your Italian stew<\/strong><\/span><\/h3>\n 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. <\/p>\n
\n<\/span>Chef’s tricks for a perfect chicken stew with pumpkin and mushrooms<\/strong><\/span><\/h3>\nChoose thighs instead of breast<\/strong><\/h4>\n 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. <\/p>\n
The great invention with dried porcini<\/strong><\/h4>\n 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. <\/p>\n
Mushrooms are always salted at the end<\/strong><\/h4>\n 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. <\/p>\n
Cold butter and the touch of lemon<\/strong><\/h4>\n 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. <\/p>\n
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<\/span>Frequently Asked Questions<\/span><\/h3>\n <\/p>\n
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Can I use chicken breast instead of thighs?<\/h4>\n
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.<\/p>\n<\/p><\/div>\n
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What type of mushrooms is recommended to use for this recipe?<\/h4>\n
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.<\/p>\n<\/p><\/div>\n
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Why shouldn’t mushrooms be washed under the tap?<\/h4>\n
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.<\/p>\n<\/p><\/div>\n
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Is it essential to add butter at the end of the dish?<\/h4>\n
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.<\/p>\n<\/p><\/div>\n
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Can I prepare this chicken stew in advance?<\/h4>\n
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.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n