Roasted Chicken with Roasted Pumpkin Sage Sauce and Warm Grapes over Creamy Onion Rice

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the pumpkin on a baking tray and toss it with 1 tablespoon olive oil, half of the chopped garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 minutes, until tender and lightly browned.

2. 2

   While the pumpkin roasts, pat the chicken thighs dry and season them with sweet paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat and sear the chicken skin-side down for 5 to 6 minutes until crisp. Turn and cook for 2 more minutes.

3. 3

   Transfer the skillet with the chicken to the preheated oven and roast at 220 °C / 425 °F for 20 to 22 minutes, or until the chicken is fully cooked. Remove and let rest for 5 minutes.

4. 4

   For the rice, heat 1/2 tablespoon butter and 1/2 tablespoon olive oil in a saucepan over medium heat. Add half of the chopped onion and cook for 5 minutes until soft. Stir in the rice for 1 minute. Add 480 ml / 2 cups hot chicken broth and 1/4 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed.

5. 5

   Uncover the rice, add half of the heavy cream, and fluff with a fork to loosen the grains and create a creamy texture. Cover again and let it rest for 5 minutes.

6. 6

   For the sauce, heat the remaining 1/2 tablespoon butter in a small saucepan with the 6 chopped sage leaves and the rest of the onion. Cook for 4 to 5 minutes over medium heat until the onion is tender. Add the roasted pumpkin and the remaining 240 ml / 1 cup chicken broth. Blend until smooth. Stir in the remaining heavy cream and season with a pinch of salt and black pepper.

7. 7

   In a small skillet, heat the remaining 1/2 tablespoon olive oil. Add the red grapes, the 2 whole sage leaves, and the balsamic vinegar. Cook for 2 to 3 minutes over medium heat until the grapes are glossy and just begin to soften.

8. 8

   Serve a base of creamy onion rice on each plate. Place 2 chicken thighs on top, spoon over the pumpkin sauce, and finish with the warm grapes and their pan juices.