4 small Pie Pumpkins
½ tablespoon fresh thyme leaves
Salt and pepper
5 chicken tenders or 2 breasts, boneless and skinless
½ white onion, small dice
½ cup diced carrots
½ cup dice parsnips
1/3 cup sliced leeks
½ cup diced red potatoes
½ cup fresh corn
1/3 cup sweet peas
3 ½ cup organic chicken stock
½ tablespoon chopped garlic
2 tablespoons all purpose flour
1/3 cup chicken stock (reserved for slurry)
½ tablespoon chopped fresh thyme leaves
½ tablespoon chopped fresh parsley
salt and pepper
1. Cut the tops of the pumpkins out (a bit wider than for a jack-o-lantern), using a spoon, scrap out the seeds and pith. Drizzle a bit of olive oil into the pumpkin and coat the inside of the pumpkin evenly. Add some salt and pepper and the thyme leaves evenly over all of the pumpkins. Place the pumpkins and the tops on a non-stick baking sheet and into a 375 degree oven for 45 minutes (or until they are tender.)
2. Season the chicken with some salt and pepper then, in a large sauté pan, over medium high heat, add a bit of olive oil then add the chicken and cook for 4-5 minute on each side. Remove the chicken from the pan then dice small and add back to the pan with the onions, carrots, parsnips, leeks and potatoes. Let the vegetables caramelize for about 5 minutes then add the chicken stock, corn, peas, garlic and herbs with a bit of salt and pepper and bring to a simmer for 10-15 minutes.
3. Once the potatoes are tender, combine the flour and the 1/3 cup of stock in a small cup and stir to incorporate the flour into the liquid. (This is called a (“Slurry”) add the liquid to the pan and stir to incorporate. (This will thicken the stew for a rich hearty consistency) Cook for another 5- 10 minutes.
4. Remove the pumpkins from the oven and place them onto your serving plate. Fill the pumpkins with the chicken stew and garnish with a sprig of fresh thyme and the pumpkin cap, then serve.