One stewing chicken (about 4 lbs) cut serving pieces.
Salt and freshly ground black pepper, to taste.
2 tablespoons of olive oil.
1 tablespoon of unsalted butter.
½ cup of onions, diced.
½ cup of carrots, diced.
2 cups of pumpkin, peeled, seeded and diced pumpkin.
1 ½ cups of hot chicken stock.
2 tablespoons of chopped fresh sage leaves, plus some to garnish.
½ cup of walnuts, finely chopped, plus some to garnish.
Season the chicken parts with a sprinkling of salt and pepper.
In a straight-sided sauté pan, heat the oil together with the butter over medium heat.
Add the chicken, skin side down and cook slowly to brown the chicken to golden brown.
Turn the chicken pieces to brown the other side, then add the diced onions, carrots, and pumpkin to caramelize with the chicken.
Allow the chicken and vegetables to cook slowly together for about 6 minutes.
Add the hot chicken stock and simmer slowly over low heat for about 30-35 minutes, slightly uncovered.
Transfer the chicken carefully to a serving platter, then add the walnuts and sage leaves and cook for 2 minutes.
Spoon the vegetables around the chicken and pour the excess sauce over the chicken.
Sprinkle on more sage and walnuts for a garnish.