Sun Dried Tomato Chicken and Gnocchi
, 45 min, 4 servings
A creamy Dutch oven braise of chicken thighs with sun-dried tomatoes, gnocchi and kale, finished in the oven.
| prepPreheat oven to 400°F / 200°C | ||||||||||
| 1 (450 g) package cauliflower potato gnocchi | Cook gnocchi in salted boiling water | Stir in gnocchi & kale until wilted, 1–2 min | Return chicken, sprinkle with Parmesan | Bake 400°F / 200°C until bubbly, 10–12 min | ||||||
| 680 g boneless, skinless chicken thighs | Season chicken with salt and pepper | Sear chicken 4–5 min per side until 165°F / 74°C | Set chicken aside, cook shallot until tender | Stir in tomatoes, paste, garlic & thyme, 1 min | Whisk in flour until lightly browned, 1 min | Whisk in broth & wine, simmer 3–5 min | Stir in cream until thickened, 1–2 min | |||
| Kosher salt and freshly ground black pepper (to taste) | ||||||||||
| 30 g unsalted butter (for searing) | ||||||||||
| 1 medium shallot, diced | ||||||||||
| 85 g sun-dried tomato halves | ||||||||||
| 1 tablespoon tomato paste | ||||||||||
| 3 cloves garlic, minced | ||||||||||
| 2 teaspoons chopped fresh thyme leaves | ||||||||||
| 25 g all-purpose flour | ||||||||||
| 420 ml chicken broth | ||||||||||
| 60 ml dry white wine | ||||||||||
| 120 ml half and half | ||||||||||
| 1 bunch kale, stems removed and leaves torn into bite-sized pieces | ||||||||||
| 50 g freshly grated Parmesan | ||||||||||
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