With the arrival of autumn and the first cool evenings, the desire to warm the table with more hearty and steaming dishes returns. So, I prepared this delicious chicken stew enriched with pumpkin chunks and Taggiasca olives. Needless to say, you absolutely need to have some bread on hand because you’ll want to sop up the sauce. And if there are leftovers? Even better! It’s even tastier the next day.

Other similar ideas to try:

Difficulty: Easy
Cost: Affordable
Rest time: 1 Hour
Preparation time: 20 Minutes
Portions: 4 servings
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

Ingredients for the Chicken Stew

In this recipe, I used a frozen soffritto mix, but if you prefer, you can chop carrot, celery, and onion.

21 oz chicken breast (net weight)
12 oz pumpkin (net weight)
2 leaves bay leaf
5 oz soffritto mix (frozen)
3.5 oz Taggiasca olives
1 clove garlic
1 bunch parsley
1 ladle vegetable broth
10.5 oz tomato passata
extra virgin olive oil
salt
black peppercorns

Tools

1 Mixing bowl
1 Pan with lid

Preparation of the Chicken Stew

Clean the chicken breast by removing the cartilage, the central bone, and any fatty parts. Then cut it into not too large pieces (but not too small either).
Transfer the meat pieces into a mixing bowl and season them with two broken bay leaves, a peeled garlic clove cut into pieces, and a few crushed black peppercorns. Gently mix, then cover and let it rest for an hour in a cool place. If you don’t like garlic, you can cut it in half to remove it easily before cooking.
In the meantime, clean the pumpkin by removing the skin and all the internal seeds. Wash it, pat it dry with a paper towel, and cut it into not too large pieces.
In a pan, heat a few tablespoons of oil before adding the frozen soffritto mix. Brown it for 3/4 minutes over medium heat.
Then add the chicken pieces and brown them for 5 minutes over high heat to seal their exterior.
Moisten them with a ladle of hot broth, then cover, lower the heat, and cook for 20 minutes.
After this time, add the pumpkin, the tomato passata, and a generous pinch of salt, and let it simmer for another 20 minutes, adding more hot broth if necessary.
Once cooking is finished, turn off the heat, add the Taggiasca olives and plenty of chopped parsley, and mix all the ingredients well.
Adjust for salt and pepper (if needed) and serve the chicken stew hot. Enjoy! Paola
I would like to remind you that you can follow me on various social networks to stay updated on the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on Tik Tok (@zenzero_limone). Thank you ♥!