St. Martin's Vegetable Pan with Chicken, Pumpkin and Apple

A autumnal pan for St. Martin's Day: chicken breast, Hokkaido pumpkin and apple are fried with onion, mushrooms and zucchini in a little oil and braised with apple juice, sage and thyme. This makes the dish juicy, aromatic and yet light.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 250 g Chicken breast fillet
• 400 g Hokkaido pumpkin
• 1 pc Apple (tart)
• 1 pc Onion
• 200 g Mushrooms
• 200 g Zucchini
• 1 pc Garlic clove
• 150 ml Apple juice (unsweetened)
• 4 pc Sage leaves
• 2 pc Thyme sprigs
• 1 tbsp Olive oil
• 1 tsp Sweet paprika powder
• Salt
• Pepper
• bunch Parsley, flat-leaf

Method

1. Pat the chicken breast dry, cut into 2 cm cubes and season with salt, pepper and paprika powder.
2. Remove the seeds from the pumpkin and cut into small wedges or cubes. Wash the apple, quarter, core and cut into wedges. Finely dice the onion and garlic, quarter the mushrooms and slice the zucchini.
3. Heat the olive oil in a large non-stick pan and sear the chicken cubes vigorously on all sides for about 4 minutes. Remove and set aside.
4. Add the onion, garlic, pumpkin and mushrooms to the pan and fry for 4 minutes while stirring, until the mushrooms take on color.
5. Add the zucchini and apple wedges, stir in the sage leaves and thyme sprigs and fry for 2 minutes.
6. Pour in the apple juice, return the chicken cubes to the pan and simmer gently over medium heat, covered, for about 10 minutes until the pumpkin and chicken are cooked through.
7. Season with salt and pepper, remove the thyme sprigs and serve the pan sprinkled with chopped parsley.