1. Meat: Cut the chicken thighs into bite-sized pieces.

2. Goulash: In a pot or pan, melt the butter and heat the oil. Add the chopped meat, season with salt and pepper, and cook until browned, about 10 minutes. Add the mushrooms, stir, and cook until they release their moisture and most of it evaporates, about 5–10 minutes. Then add the leek and garlic, stir, and cook for another 2 minutes. Add the flour, mix well, and cook for about a minute. Pour in the wine, stir, and cook until the liquid evaporates. Then add the broth, pumpkin, and thyme, stir, and cook for about 15 minutes.

3. Finishing the goulash: By this time, the pumpkin should be tender and the sauce nicely thickened and creamy. Taste the goulash and adjust with more salt and/or pepper if needed.

4. Serving: Garnish the goulash with fresh parsley for added freshness. Serve with a side of your choice: bread, pasta, mashed potatoes, rice, etc.

Recipe: Sit Fit