AUTUMN CHICKEN PUMPKIN STEW
1 PUMPKIN, 3-4 LBS
4 CHICKEN BREASTS, 4 DRUMSTICKS, 4 THIGHS
1 TABS PAPRIKA
2 TABS OLIVE OIL
1.2 LB SPICY ITALIAN SAUSAGE
10-12 BABY CARROTS
4 CLOVES GARLIC, CRUSHED
1 YELLOW ONION, CHOPPED
1 RED BELL PEPPER, SEEDED & CHOPPED
2 TABS FLOUR
1 1/2 CUPS CHICKEN STOCK
1 1/2 CUPS WHITE WINE
8-12 SMALL RED POTATOES
1-2 TEA @ THYME, MARGORAM
1/2 LB FRESH MUSHROOMS, WASHED & QUARTERED
1/2 CUP CHOPPED ITALIAN PARSLEY
SALT & PEPPER
Using serrated knife, cut off the top of the pumpkin 3-4" down. Using a spoon, scrape out the seeds and fibers and discard. Using a melon baller, scoop out flesh and set aside. Dust the chicken with the paprika. In dutch oven or large pot, warm the oil and add the chicken in batches, browning on each side. Transfer to a plate. Season with salt & pepper. Set aside. Reduce heat to medium and add sausage. Brown on all sides. Transfer to cutting board and cut into rounds, 1/2" think.
In same pot over medium high heat, add the carrots, garlic, onion and bell pepper and saute until softened, about 4 minutes. Stir in the flour and cook for 1 minute, stirring constantly. Raise the heat to high, pour in the stock and deglaze the pot, stirring to remove any browned bits from the bottom. Then pour in the wine and add the reserved Pumpkin, potates, Thyme and Margoram. Return the heat to medium-low, cover partially, and simmer until the chicken is opaque throughout and juices run clear and the potatoes are tender, about 20 minutes. Stir in the remaining mushrooms and cook until tender, 5-10 minutes longer. Transfer the stew to the carved our Pumpkin or soup tureen. Sprinkle with the parsely and serve.
Makes 6 servings.
Williams and Sonoma Cookbook