Braised Chicken with Gnocchi and Arugula Pesto
Prep Time: 20 min
Cook Time: 40 min
One pot meals are always a big hit with families and this one will be popular. Gnocchi are little potato dumplings that help thicken the sauce and add a wonderful creaminess to the chicken. Add a dollop of the pesto when serving for a fresh peppery bite.
Contributed By: Developed for CFC by Emily Richards
Braised Chicken with Gnocchi and Arugula Pesto:
2 tbsp (30 mL)
canola oil, divided
1 tsp (5 mL)
each dried oregano and basil leaves
1/4 tsp (1.25 mL)
hot pepper flakes
1/2 tsp (2.5 mL)
chicken (about 2 to 3 lb/1 to 1.5 kg), cut into pieces or 2 lb/1 kg chicken pieces
large carrot, diced
3 tbsp (45 mL)
chopped fresh parsley
1/2 cup (125 mL)
dry red wine
can (5 1/2 oz/156 mL) tomato paste
2 cups (500 mL)
pkg (500 g) potato gnocchi
1 cup (250 mL)
each baby arugula and parsley leaves
1/2 cup (125 mL)
freshly grated Parmesan cheese
1/4 cup (60 mL)
extra virgin olive oil
small clove garlic, minced
Combine arugula, parsley, cheese and oil in food processor and puree until smooth. Pulse in garlic and salt. Refrigerate until ready to use.
Braised Chicken Gnocchi
Toss 1 tbsp (15 mL) of the oil, oregano, basil, hot pepper flakes and half of the salt with chicken pieces.
Heat remaining oil in large shallow saucepan over medium-high heat and brown chicken pieces all over. Remove to plate and reduce heat to medium-low.
Cook onion, carrot and parsley for 3 minutes or until softened. Add wine and simmer, scraping up bottom of pan for 1 minute. Stir in tomato paste until smooth. Add chicken broth and remaining salt; bring to a simmer.
Return chicken and any accumulated juices to saucepan; cover and simmer for 20 minutes. Stir in gnocchi; cover and cook, stirring occasionally for about 10 minutes or until gnocchi are tender and chicken is no longer pink inside and reaches an internal temperature of 165°F (74°C).
Spoon into shallow bowls and dollop with arugula pesto to serve.