|Preparation||Cooking||Start to finish|
|18 min.||51 min.||1 hour 9 min.|
Prepare the filling
Cut 300 g chicken breast and 300 g belly (streaky) bacon into small dice.
|2||Fry the bacon in a frying pan on high heat, then set aside.||5 min.|
|3||Use the same frying pan to fry the diced chicken in the bacon fat.||5 min.|
|4||When the chicken is nicely browned, retrun the bacon to the pan, salt and pepper, then stir together to blend the flavours.
Preheat the oven to 390°F (200°C).
Prepare the pumpkins
Use one small pumpkin (about 11 ounces or 300 g) per person.
Slice just a little off the bottom so that it will sit firmly on the plate.
Take care to leave a good thickness of skin, or the pumpkin may leak during cooking.
|6||Use a spoon to scoop out the seeds from the centre of each pumpkin, then
salt and pepper the inside.
|7||Fill the pumpkin with a layer of meat.||1 min.|
|8||Add a layer of chestnuts, sliced fairly thickly.||1 min.|
|9||Add a second layer of meat.||1 min.|
|10||Fill up to the top with cream, then salt and pepper again.||2 min.|
Cook the pumpkins
Bake for about 40 minutes.
|12||Serve piping hot.|
For 2 people : 10.55 €
Per person : 5.28 €
|Potimarron (Japanese chestnut pumpkin): You can get more informations, or check-out other recipes which use it, for example: Potimarron (Japanese chestnut pumpkin) purée, Pumpkin (or potimarron) soup, Potimarron and leek soup, Taos hotpot, Potimarron and celeriac autumn soup, ... [All]|
|Chicken breast: You can check-out other recipes which use it, like for example: Chicken pie, Thai-style Chicken with Cashew Nuts, Chicken club sandwich, Paté en croute (terrine in a pie crust), Chicken nems, ... [All]|
|Belly (streaky) bacon: You can check-out other recipes which use it, like for example: Pâté de campagne, Potatoes with bacon and herbs, Winemaker's toast, Confit of carrots with bacon, Roast beef "like they do it in Santa Fe", ... [All]|
|Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Fish petals, vegetables julienne, and beurre blanc, Eggs en Cocotte à la Française, Strawberry, kiwi and mascarpone verrines, Polenta with spinach and soft-poached egg, Little vanilla, clementine and chestnut verrines, ... [All]|
Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)