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A creamy pot roast chicken recipe with pumpkin or butternut squash, tarragon leaves, chillies and flat-leaf parsley.
Per serving (based on 6): 487kcals, 23.4g fat (12g saturated), 54.3g protein, 12.2g carbs, 6.8g sugar, 1.2g salt
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The flavours in this dish are great. The pumpkin/squash was quite over-cooked for me, so next time I might try adding it to the roasting dish later in the cooking process.
Didn't have the wine, used red onion in stead of shallot & you know what : BEST chicken/pumpkin ever!
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