SUN DRIED TOMATO CHICKEN AND GNOCCHI

Tender, juicy chicken thighs in an AMAZING garlicky sun dried tomato cream sauce. So simple, so good.

My kind of comfort meal. Wine, soft-pillowy gnocchi, juicy chicken thighs, and a light, garlicky sun dried tomato cream sauce with all the crusty bread to sop up that goodness. What more could you need?

My kind of comfort meal. Wine, soft-pillowy gnocchi, juicy chicken thighs, and a light, garlicky sun dried tomato cream sauce with all the crusty bread to sop up that goodness. What more could you need?
It’s a fancy meal without ever leaving your house. Yes, wearing sweatpants/leggings/yoga pants is a must for this meal. We want to be extra comfy while devouring this like nobody’s business.

INGREDIENTS:

    • 1 (16-ounce) package cauliflower potato gnocchi
    • 1 1/2 pounds boneless, skinless chicken thighs
    • Kosher salt and freshly ground black pepper, to taste
    • 3 tablespoons unsalted butter, divided
    • 1 medium shallot, diced
    • 1/2 cup sun dried tomatoes halves
    • 1 tablespoon tomato paste
    • 3 cloves garlic, minced
    • 2 teaspoons chopped fresh thyme leaves
    • 3 tablespoons all-purpose flour   
  • 1 3/4 cups chicken broth
  • 1/4 cup dry white wine*
  • 1/2 cup half and half
  • 1 bunch kale, stems removed and leaves torn into bite-sized pieces
  • 1/2 cup freshly grated Parmesan, about 2 ounces

DIRECTIONS:

    1. Preheat oven to 400 degrees F.
    2. In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
  1. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  2. Melt 2 tablespoons butter in a large skillet over medium heat.
  3. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
  4. Melt remaining 1 tablespoon butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in sun dried tomatoes, tomato paste, garlic and thyme, until fragrant, about 1 minute.
  5. Whisk in flour until lightly browned, about 1 minute.
  6. Gradually whisk in chicken broth and wine, and cook, whisking constantly, until slightly thickened, about 3-5 minutes. Stir in half and half until thickened, about 1-2 minutes; season with salt and pepper, to taste.
  7. Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinkle with Parmesan.
  8. Place into oven and bake until bubbly, about 10-12 minutes.
  9. Serve immediately.
 

 

 

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