Apple Chicken

    45 mins

    You may use a squash instead of pumpkin, this classic combo results in a colourful and subtly flavoured dish.

    11 people made this

    Serves: 4 

    • 4 chicken breast fillets
    • 1/4 small pumpkin, cubed
    • 1 medium red onion, chopped
    • 1 small apple, peeled and sliced
    • 1 vegetable stock cube
    • 1 tablespoon olive oil
    • 1 teaspoon coarsely ground black pepper
    • 330ml boiling water
    • 125ml white wine

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat the olive oil in a deep frying pan on a low heat. Add the apple and onion to oil and brown for about 4 minutes.
    2. Add the pumpkin and the chicken to the frying pan. Cook the chicken until opaque.
    3. Add the 125ml of white wine. Stir the dish and add the black pepper, stock cube and boiling water. Bring to the boil and then reduce to a simmer. Maintain on a low heat until the stock has reduced by two thirds, or until the pumpkin is soft.

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    Reviews and Ratings
    Global ratings:

    Reviews in English (10)


     -  25 Jun 2010  (Review from Allrecipes UK | Ireland)


    Used different ingredients. Because I didn't have all the recipe ingredients I made some changes: - I used sweet potato instead of pumpkin. - I added freshly chopped ginger (2 tspns) - I added ground cumin (1 tspn) - As I didn't have vegetable stock, I used salt and more wine. - I added 2 tspns cornflour at the end to thicken the sauce.  -  03 Nov 2009  (Review from Allrecipes AU | NZ)


    Flavour was subtle all round, was a bit worried about the pumpkin but by the time the stock had reduced the pieces were nice and tender and had added to the sauce making it thicker and tastier.  -  09 May 2011  (Review from Allrecipes AU | NZ)