Pumpkin Chicken in the Antoinette

Pumpkin Chicken in the Antoinette
(6-8 portions)
Ingredients:
1 ½ pound of skinless thigh-on, or the pieces of theirpreference.
1 Pumpkin average ½ pound of cream cheese
Other Ingredients:
½ pound of tomatoes peeled and seeded, or1 can of sauce ready concentrate - dilute with ½ liter of water½ cup corn oil1 cup (tea) of grated onion1 cup (tea) with the stem of parsley chopped fine drizzle1 cup (tea) in sliced ​​scallions cortadinha1 cup (tea) of water1 leek cut into slices2 stalks celery, cut into thin slices without leaves1 tbsp (tablespoon) of salt1 teaspoon (tsp) grated fresh ginger1 tbsp (tablespoons) capers½ tablespoon (coffee) crushed bay½ tablespoon (coffee) ground cinnamon1 glass of a pound of mushrooms or palm or bottom of artichokes, asparagus or canned at all. Drained andwashed in tap water, chopped.
Preparation:
Fry the onion, leek, celery, tomatoes, add the ginger bay.Add the chicken pieces, if you need to add hot water, leave to cook on the fire, and get a thicker sauce, add the cinnamon, mix well
If you are ready to use the sauce with ½ liter of boiling water, until reduced to half
Once ready add the chopped mushrooms in half, capers, parsley and chives. Reserve.


1 medium Pumpkin
How to Prepare the squash:
Cut the lid of pumpkin, remove the seeds, rinse then dry., Inside and out.Rub the skin of the pumpkin with corn oil and bake weak120 ° C for about one hour.Checking occasionally cooking, so prevents thepumpkin darken. Let cool.Remove the squash from the oven, cover with cheese inside.Pour the chicken already cooked with the sauce, sprinkle the cheese on top.
Bring to for4no for 20 'minutes
Follow up:
White rice, salad or watercresslettuce, tomato, and onion into thin slices.raw carrot and the thin