Spiced Pumpkin Chicken
Made with our time-saving braising sauce, this dish features tender chicken flavored with roasted pumpkin and autumn spices. Garnish with fresh flat-leaf parsley for a touch of color, or sprinkle each serving with pepitas (toasted pumpkin seeds) for a bit of crunch and nutty flavor.
- 1 chicken, about 4 lb. (2 kg), cut into 8 pieces
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 1 jar (25 oz./709 g) spiced pumpkin braising sauce
- Mashed potatoes or cooked noodles for serving
Season the chicken with salt and pepper.
Slow-cooker method: In a large fry pan over medium-high heat, warm the olive oil. Working in batches, brown the chicken on all sides, 8 to 10 minutes per batch. Transfer the chicken to a slow cooker and add the braising sauce. Cover and cook on high according to the manufacturer’s instructions until the chicken is fork-tender, about 2 hours.
Oven method: Preheat an oven to 350°F (180°C). In a Dutch oven over medium-high heat, warm the olive oil. Working in batches, brown the chicken on all sides, 8 to 10 minutes per batch. Return all the chicken to the pot and add the braising sauce. Cover the pot, transfer to the oven and cook until the chicken is fork-tender, 1 to 1 1/2 hours.
Serve the chicken alongside the mashed potatoes or noodles. Serves 4 to 6.
Williams-Sonoma Test Kitchen