Pumpkin Chicken
Author: Alice Seuffert
Serves: 4
- 4 chicken legs (with thigh attached) or thighs (use 2.5-3 lbs meat total)
- 1 TB Pumpkin Pie Spice
- 2 tsp Salt
- 1 tsp Smoked Paprika
- 2 TB Olive Oil
- ½ lb Bacon (chopped)
- ⅓ cup Sweet Onion (finely chopped)
- 5 carrots (not peeled, chopped into medium/large pieces)
- 15 ounces canned Pure Pumpkin
- 1 cup chicken broth
- Preheat oven to 350.
- Dry chicken with a paper towel.
- In a small bowl combine pumpkin pie spice, salt and smoked paprika. Rub this all over the chicken.
- Add two tablespoons of oil to a 4.5 quart or larger French Oven and bring to medium heat.
- Sear chicken 5 minutes on each side until browned.
- Remove chicken and set aside.
- Add bacon and cook until lightly browned. Add onion and carrots. Cook for 5 minutes.
- Add canned pumpkin and chicken broth. Place chicken back into French Oven.
- Bake for 1 hour.
- Serve with Pumpkin Rice and salt chicken as desired.
Recipe by Dining with Alice at https://diningwithalice.com/comfort-foods/pumpkin-chicken/
3.4.3174