Creamy One Pot Pumpkin, Bacon and Chicken Bake

Ingredients

-2 large chicken breasts (cut into strips)

-700g chopped pumpkin

-100g smoked bacon lardons

-1 onion chopped

-70ml white wine

-450ml chicken stock

-125ml double cream

-3 garlic cloves crushed

-2 tablespoons butter

-3 tablespoons cornflour

Method

-Pre-heat your oven to 180 degrees celsius.

-In a pot over a medium flame, add olive oil and butter.

-Once the butter has melted, add in the chicken along with onion, smoked bacon lardons and garlic.

-After cooking for 5 minutes, deglaze the pot by adding in white wine.

-Follow with the pumpkin, stock and cornflour. Stir.

-Cover with a lid and place the pot in the oven for a further 40 minute to an hour till the pumpkin turns soft.

-If you would prefer the sauce to be thicker add in more cornflour and mix to thicken.

-Serve and enjoy it as it is or with sides. I recommend having this with mashed potato.