Creamy Pumpkin Chicken Bake with Parmesan Bread Crust

While the pumpkin is roasting, finely chop the brown onion and garlic (or use a garlic press). Roughly chop the tomato. Chop the chicken thigh into 2cm chunks. In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the chicken and cook, tossing occasionally, until browned and cooked through, 4-6 minutes. Transfer to medium bowl.

Return the frying pan to a medium heat with the butter and a drizzle of olive oil. Add the onions and rustic herb spice blend (see ingredient list) and cook, stirring regularly, until softened, 5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the light thickened cream, any resting juices from the chicken and crumble in the chicken stock. Stir to combine and simmer until slightly reduced, 2-3 minutes. Return the chicken to the pan and stir to combine.

While the onions are cooking, tear or cut the bake-at-home ciabatta into 1cm chunks and add to a medium bowl. To the bread, add a pinch of salt and pepper and a generous drizzle of olive oil and toss to combine. Transfer the creamy chicken mixture to the medium baking dish and gently stir to combine with the pumpkin. Top with the bread chunks and sprinkle over the grated Parmesan cheese. Bake on the top rack for 5-10 minutes, or until the bread is golden.

While the creamy chicken is baking, in a medium bowl, combine the white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Add the tomato and mixed salad leaves. Just before serving, toss to combine.