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Pumpkin and Sage Braised Chicken served over creamy Parmesan polenta with roasted green beans, shallots, and toasted almonds on an elegant autumn dinner table.

Pumpkin & Sage Braised Chicken

Course: Dinner, Main Course
Cuisine: American
Keyword: Gluten Free, One Pan Dinner
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Final Simmer: 5 minutes
Total Time: 1 hour 55 minutes
Servings: 8
Author: slicedicedish
Tender chicken thighs slowly braised with shallots, garlic, white wine, pumpkin, and fresh sage in a rich, savory cream sauce. An elegant, make-ahead fall dinner that's perfect for entertaining.
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Ingredients

  • 8 bone-in skin-on chicken thighs (approximately 3½–4 pounds)
  • 1½ teaspoons kosher salt divided, plus more to taste
  • ¾ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 3 large shallots thinly sliced
  • 4 garlic cloves minced
  • 1 tablespoon chopped fresh sage plus extra for garnish
  • 1 teaspoon fresh thyme leaves
  • ¾ cup dry white wine
  • 1½ cups low-sodium chicken stock
  • ¾ cup pure pumpkin purée (not pumpkin pie filling)
  • 1 teaspoon Dijon mustard
  • ½ cup heavy cream
  • 1 teaspoon apple cider vinegar or to taste
  • 1 tablespoon unsalted butter to finish the sauce optional

Instructions

  • Heat the oven to 325°F. Pat the chicken dry with paper towels and season with 1 teaspoon of the salt and the black pepper.
  • Heat the olive oil in a large Dutch oven over medium-high heat. Place the chicken skin-side down and brown for 5–7 minutes. Turn and brown the other side for 2–3 minutes. Work in batches if necessary. Transfer to a plate.
  • Pour off excess fat, leaving approximately 1 tablespoon in the pot. Reduce the heat to medium. Add the shallots and cook for 4–5 minutes, until softened.
  • Add the garlic, sage, and thyme. Cook for 30 seconds, stirring, until fragrant.
  • Pour in the white wine, scraping the bottom of the pot to release the browned bits. Simmer for 2–3 minutes.
  • In a separate bowl, whisk together the chicken stock, pumpkin purée, Dijon mustard, and remaining ½ teaspoon salt. Add to the Dutch oven and stir until smooth.
  • Return the chicken to the Dutch oven, arranging the pieces skin-side up and keeping the skin mostly above the braising liquid.
  • Cover and transfer to the preheated oven. Braise for approximately 40–55 minutes, until the chicken is tender and reaches at least 165°F internally. Dark meat often becomes more tender around 175–185°F.
  • Transfer the chicken to a platter. Skim excess fat from the sauce.
  • Stir the heavy cream into the sauce and simmer gently on the stovetop for 3–5 minutes, until slightly thickened.
  • Stir in the apple cider vinegar and taste for seasoning. Add additional salt if needed. Stir in the optional butter for a richer finish.
  • Return the chicken to the sauce and garnish with fresh sage leaves before serving.

Notes

Easy, Easier and Easiest

EASY — A Little Less Work
Use a garlic press instead of mincing the garlic, and gather the sage and thyme together so they're ready to add at the same time. While the chicken browns, whisk the stock, pumpkin, and Dijon together so the sauce is ready to go when you need it.
EASIER — Save More Time
Purchase pre-chopped shallots and prepared minced garlic to eliminate most of the chopping. Better yet, prepare the entire braise a day ahead, refrigerate promptly in shallow containers, and gently reheat the next day until the chicken reaches 165°F.
EASIEST — Maximum Convenience
Use boneless, skinless chicken thighs, pre-chopped shallots, jarred minced garlic, and premeasured seasonings. Skip the browning step and assemble the sauce directly in the Dutch oven. This saves time but produces a lighter-flavored sauce, and boneless thighs will cook more quickly. Begin checking for doneness around 25 minutes rather than using the full bone-in braising time; cook until the chicken reaches at least 165°F and is tender.

Make It Slow

For a slow-cooker variation, season and brown the chicken as directed. Cook the shallots, garlic, and herbs in the skillet, then deglaze with the white wine and simmer for 2–3 minutes.  Transfer the shallot mixture to a 6-quart or larger slow cooker. Whisk together the pumpkin, Dijon, remaining salt, and ¾ cup chicken stock (reduced from the Dutch oven quantity). Add to the slow cooker.  Nestle the chicken into the sauce, skin-side up. Cover and cook on LOW for approximately 4–5 hours, until tender and safely cooked. Start checking early because slow cookers vary.  Transfer the chicken to a platter. Pour the sauce into a saucepan, skim excess fat, and simmer to reduce if necessary. Stir in the cream and vinegar, adjust the seasonings, add the optional butter if desired, and return the chicken to the sauce. Garnish with fresh sage.