- Chicken Thighs - 1.3 Kilogram
- Pumpkin flesh - 500 Grams
- Mushrooms - 400 Grams
- Bow - 1 piece
- Cream - 300 Milliliters
- Lemon - 0.5 pieces
- Butter - 1,5 st. spoons
- Salt, pepper - 1 To taste
- Sunflower oil - 40 Milliliters
1. Squeeze the lemon juice with chicken and fry it on both sides in a heated frying pan in sunflower oil (until a golden crust appears). Then we prepare the baking dish and transfer the meat there. 2. We clean the pumpkin and cut it into slices. 3. Just clean the onion and finely chop it. 4. Mushrooms also cut into pieces. 5. About five minutes in a heated frying pan in butter, fry the onions. Now add the mushrooms and pumpkin. About another five minutes, all together. Now add the cream here and for another ten to twelve minutes stew on medium heat. Pepper and salt at the very end. The resulting sauce of mushrooms and pumpkin pour chicken. The form is closed with foil, and we will send it to the preheated oven (thirty-five to forty minutes, the temperature is one hundred and eighty degrees). 6. The dish is ready, you can serve.
Servings: 8