Creamy Chicken and Gnocchi
This creamy chicken with gnocchi is ultra comforting and so full of flavour!
Nutrition Facts
Ingredients
Instructions
Coat both sides of the chicken thighs with the seasoning mix. Heat the oil in a large pan over medium-high heat. Add the chicken thighs and fry both sides until lightly charred and cooked right through the centre (around 5 mins each side depending on size). If they start charring too aggressively just lower the heat slightly. Remove and place to one side.
Lower the heat slightly to medium, then add in the pancetta. Fry until it begins to crisp and leak out its fat, then stir in the mushrooms until they soak in most of the fat. Add the shallots and fry until soft & golden and the mushrooms soften and build up a golden crust. Add the garlic and fry for a minute longer.
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Continue Reading at Dontgobaconmyheart →Chef's Notes
a) Chicken - I like using chicken thighs in this recipe, but you could sub breast if you prefer. I recommend using 2 large breasts and slicing them through the centre to create 4 even-sized breasts. From there continue with the recipe, adjusting the frying time to around 3-4mins each side. In all cases I recommend getting the chicken out of the fridge 30mins or so before needed, just to relax the meat and help it cook through evenly.
b) Pancetta - This is a great addition because it leaks out a lot of fat and the mushrooms soak in all that goodness! You can sub streaky bacon if you'd prefer.
c) Salt - I don't add any extra salt to this, just some black pepper. If you're at all wary of salt just use low-sodium stock.
d) Gnocchi - Usually takes 2 mins to cook. I like to do 1 minute in boiling water to part-cook it and remove the excess starch, then finish it off in the pan. Try to not overcook the gnocchi or it'll turn mushy!
e) Calories - Whole recipe divided by 4.
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Reviews from the Original Source
Absolutely delicious! Will be making this again.Thank you for the lovely recipe.
This looks incredible! Do you think gluten free gnocchi would cook up about the same?? I typically buy the Delallo brand.
My family loved this recipe. I always find the recipes so easy to follow and the finished dish always resembles the online picture. First time I’ve cooked gnocchi that wasn’t floury or rubbery and the sauce coated it perfectly.
Did you make this recipe?
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