Chicken thighs with pumpkin sauce and mushrooms

Ingredients for 2 servings:

• 2 chicken legs
• 250 g mushrooms, approx.
• 1 clove(s) garlic
• 1 sprig(s) rosemary
• 200 g pumpkin flesh, approx.
• 100 ml milk, approx.
• 2 tbsp butter
• 4 tbsp Parmesan, grated, approx.
• some oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Low-carb

Wash and dry the chicken thighs, coat with oil, and season with salt and pepper. Cook in a preheated oven at 200°C (top/bottom heat) for about 45 minutes. Meanwhile, prepare the pumpkin sauce and the mushrooms. Clean and slice the mushrooms. Peel the garlic and cut into wedges. Heat 2 tablespoons of oil in a non-stick pan and fry the mushrooms for about 4 minutes. Add the rosemary and garlic, season with salt and pepper, and stir. Continue frying for about 4 minutes, until the mushrooms are lightly browned. Remove the mushrooms from the pan and set aside. Remove the rosemary and garlic. Dice the pumpkin flesh, coat with 1-2 tablespoons of water, and cook in the microwave until soft. Alternatively, heat a little oil in a pan, add 2-3 tablespoons of water and the pumpkin cubes, and cook covered until soft. By the end of the cooking time, the water should have evaporated. Puree the pumpkin in a suitable bowl or mash it very finely with a fork. Return the pumpkin puree to the pan and heat with the milk and 2 tablespoons of butter. Stir in 3 tablespoons of Parmesan cheese and let it melt. Add the mushrooms and heat them in the sauce. Season with salt and pepper. Add the chicken thighs to the sauce and sprinkle with the remaining Parmesan cheese.