Chicken in white wine with chanterelles, pumpkin and grapes

01. October 2016

Vitrifeu: For 4 persons



  • 1 kg chicken thighs
  • 3 tbsps clarified butter
  • 50 g bacon
  • 2 onions
  • 1 small red kuri pumpkin
  • 400 ml white wine
  • 200 g vegetable stock
  • 3 sprigs tarragon
  • 5 sprigs thyme
  • 2 bay leaves
  • 150 g chanterelles
  • 100 g green grapes
  • 100 g red grapes
  • Salt and pepper


Peel, halve and slice the onions. Clean the chanterelles. Wash the red kuri pumpkin. Chop in half, remove the seeds and slice the flesh thinly. Melt the clarified butter in a roasting pan and brown the chicken thighs all over. Season with salt and pepper, remove from the roasting pan and set aside.

Render the bacon in the roasting pan. Add and sauté the sliced onion and pumpkin. Season with salt and pepper. Pour in the white wine and add the bay leaves, tarragon and thyme. Now add the vegetable stock.

Place the chicken thighs on top of the pumpkin, put a lid on the roasting pan and place in a pre-heated oven (200°) for approx. 20 minutes. Take the lid off the roasting pan, add the chanterelles and the grapes and return uncovered to the oven for a further 15-20 minutes. Remove carefully from the oven.

Serve with fresh baguette.


Chicken in white wine with chanterelles, pumpkin and grapes
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