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Black Trumpet Braised Chicken Thighs with Savory Pumpkin Puree and Frizzied Onions
About this Recipe: The chicken is full of flavor and oh, so tender. The trumpet mushrooms add an elegant note to the chicken and gravy. Savory pumpkin makes the recipe easier to make and perfect for the fall season. Crunchy onions add a delightful crisp garnish. This is a perfect make-ahead dish that’s easy to prepare for an elegant dinner.
Recipe Inspired by: Shroom by Becky Selengut, Andrew McMeel Publishing
Note: Sweet Potatoes Puree in place of Pumpkin
Use cooked sweet potatoes in place of pumpkin:
2 sweet potatoes; peeled, cut in chunks
1 Tablespoon Kosher salt
Bring salted water to boil in large saucepan; add potatoes and salt. Bring water back to boil; reduce heat; cook for about 20 minutes or until fork tender. Drain off water. Place in large bowl; mix until mashed.
Cook’s Note: The chicken can be prepared ahead of time and rewarmed. Using canned pumpkin makes the preparation easier and already fried canned onions can be substituted for the from scratch ones.
To serve, Place pumpkin puree on serving platter; place trumpet mushrooms in center; arrange chicken thighs over mushrooms; top with frizzled onions; Drizzle mushroom gravy lightly over chicken. Serve remaining mushroom gravy on the side.
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