The Chew: Chicken Stew In A Roasted Pumpkin Recipe

The Chew: Alfonso Ribeiro

The co-hosts of The Chew were in Orlando, Florida at Walt Disney World to celebrate the International Food and Wine Festival. Clinton Kelly welcomed Alfonso Ribeiro to their kitchen in Epcot, to help him cook in front of a live audience. Together, Clinton and Alfonso made chicken stew in a roasted pumpkin, which just screams fall! This recipe, just like Alfonso said, can make you feel like you’re eating like a millionaire.

To find out how to make chicken stew inside a roasted pumpkin, click next page.

The Chew: Chicken Stew In A Roasted Pumpkin Recipe Ingredients

• 4 sugar pumpkins – individual-sized, about 2 lbs, tops removed, seeds and insides scooped out
• kosher salt and freshly ground black pepper – to taste
• roasted pumpkins
• 1/4 C olive oil

For the Chicken Stew:

• 2 tbsp butter
• 1 lb mushrooms – crimini, sliced
• 5 carrots – peeled and cut into 1/2-inch pieces
• 5 tbsp all-purpose flour
• 6 C chicken stock
• 1/2 tsp freshly grated nutmeg
• 2 tbsp extra-virgin olive oil
• 4 chicken thighs – boneless, skinless, cut into 1/2-inch chunks
• 8 oz pearl onions – frozen and thawed
• 1 medium celery root – peeled and cut into 1/2-inch pieces
• 1 C white wine
• 4 sprigs sage
• 1 C peas – frozen and thawed

For the Buttery Croutons:

• 1/2 stick butter – melted
• 2 C brioche bread
• kosher salt and freshly ground black pepper

The Chew: Chicken Stew In A Roasted Pumpkin Recipe Directions

1. Preheat the oven to 425 degrees
2. Line a baking sheet with parchment paper
3. Coat the outsides and insdies of th epumpkins with olive oil and season with salt and pepper
4. Put the seasoned pumpkin on a sheet tray, cut side up
5. Baking for 15-20 minutes until the pumpkin is tender
6. Remove and set aside to cool

For the Chicken Stew:

1. Meanwhile, put a large, heavy-bottomed pot over medium-high heat and add the oil and butter
2. Add the chicken, season with salt and pepper, and cook until well-browned on all sides, about 8 minutes
3. Use a slotted spoon to remove the chicken to a plate
4. Add the mushrooms and cook until well-browned, about 5-7 minutes
5. Add the onions, carrots, and celery root, season with salt and pepper, and sautee until translucent and slightly caramelized, about 5 minutes
6. Add the chicken back into the pot with he flour
7. Stir to combine and evenly coat
8. Cook for 2-3 minutes stirring frquently, to cook out the raw flour taste
9. Add the white wine to deglaze the pan
10. Bring to a simmer and cook until reduced by half, scraping the bottom of the pot to release the brown bits
11. Add the chicken stock, sage, and nutmeg, and bring to a boil
12. Reduce heat to a simmer and cook until thickened, about 15 minutes
13. Add the peas and stir to warm through
14. Discard the sage
15. To serve, put a warm, roasted pumpkin in a shallow bowl
16. Fill with chicken stew and top with buttery croutons

For the Buttery Croutons:

1. On a separate baking sheet, add the bread cubes
2. Pour over the butter and season with salt and pepper
3. Toss evenly to coat
4. Put in a 425 degree oven to toast, about 5 minutes
5. Set aside to cool