Medium

Fresh cream

Pepper

Pumpkin

Salt

Chicken fillet

Lard

Cooked chestnuts

Garnished pumpkins in a gratin

<h5>7 min</h5><p>Cut 300 g of chicken breast and 300 g of bacon into small cubes.</p>

<h5>5 min</h5><p>In a skillet over high heat, grill the bacon then set aside.</p>

<h5>5 min</h5><p>In the same skillet, in the bacon cooking fat, grill the chicken cubes.</p>

<h5>1 min</h5><p>When the chicken is nicely grilled, pour in the bacon, season with salt and pepper, and toss to combine the flavors.</p><p>Set aside.</p><p>Preheat your oven to 200°C (390°F).</p>

<h5>2 min</h5><p>Take a small one (300 g or so) per person.</p><p>Cut the base slightly to make a flat spot underneath, they will stand up better on the serving plates.</p><p>Be careful to leave as much skin as possible, otherwise the potimarrons may "leak" when cooked.</p>

<h5>4 min</h5><p>With a tablespoon, scoop out all the seeds from the center of each pumpkin, then salt and pepper the inside.</p>

<h5>1 min</h5><p>Layer the pumpkins with the meats.</p>

<h5>1 min</h5><p>Then a layer of chestnuts, roughly sliced into strips.</p>

<h5>1 min</h5><p>Finally a second layer of meats.</p>

<h5>2 min</h5><p>Spoon cream to the brim, add salt and pepper.</p>

<h5>40 min</h5><p>Bake for about 40 minutes.</p>

Medium

69 min

Meat

Main course

White meat

Servings

2

Nutrition

/ per serving

Directions

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