Creamy Pumpkin Chicken Thighs with Savory Herbs

1.Heat the olive oil in a large skillet over medium heat.

2.Season the chicken thighs with salt, pepper, paprika, and half of the thyme and sage.

3.Place the chicken thighs skin-side down in the skillet and sear for about 5-7 minutes until the skin is golden brown. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.

4.In the same skillet, add the chopped onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional minute until fragrant.

5.Stir in the pumpkin puree, thickened cream, remaining thyme, sage, and season with salt and pepper. Mix well to combine and bring the sauce to a gentle simmer.

6.Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top. Cover the skillet and let it simmer on low heat for about 25-30 minutes, or until the chicken is cooked through and tender.

7.Once cooked, remove the lid and let the sauce thicken slightly for about 5 minutes. Adjust seasoning if necessary.

8.Serve the creamy pumpkin chicken thighs hot, garnished with fresh parsley.