Name: Creamy chicken & pumpkin
Yield: 4
Ingredients: 20g pack dried porcini -; 1 free-range chicken , about 1.5kg/3lb 5oz, jointed into 8 pieces (ask your butcher to do this for you) -; 1 lemon , halved -; 2 tbsp olive oil -; 25g unsalted butter -; 1 small onion , finely chopped -; 300g/10oz pumpkin , peeled, seeded and cut into 2cm cubes -; 200g chestnut mushrooms , roughly chopped -; 284ml carton double cream -

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Ingredients for - Creamy chicken & pumpkin

1. 20g pack dried porcini -

2. 1 free-range chicken , about 1.5kg/3lb 5oz, jointed into 8 pieces (ask your butcher to do this for you) -

3. 1 lemon , halved -

4. 2 tbsp olive oil -

5. 25g unsalted butter -

6. 1 small onion , finely chopped -

7. 300g/10oz pumpkin , peeled, seeded and cut into 2cm cubes -

8. 200g chestnut mushrooms , roughly chopped -

9. 284ml carton double cream -

How to cook deliciously - Creamy chicken & pumpkin

1. Stage

Soak porcini in 300ml/1⁄2 pt hot water for 30 mins. Skin chicken and rub the cut side of the lemon over them. Heat oil in a pan large enough to hold chicken in one layer. Add chicken and brown on both sides. Transfer to a casserole.

2. Stage

Heat oven to 180C/fan 160C/gas 4. Melt the butter in a medium pan. When it stops foaming, add onion and 1 tsp salt, then sauté until pale gold.

3. Stage

Meanwhile, remove the porcini from the water and rinse well. Pat dry and chop small. Strain the water through a sieve, stopping before the last spoonful.

4. Stage

Add porcini and pumpkin pieces to onion and sauté for 5 mins. Add fresh mushrooms and cook for 5 mins more, stirring frequently. Stir in the cream, 4-5 tbsp of the porcini water and seasoning if you wish. Simmer uncovered for 10-12 mins until reduced slightly, then pour over the chicken.

5. Stage

Cover and cook in the oven for 30-40 mins, turning the chicken once or twice and adding a few spoonfuls of water if the sauce becomes a little dry.