Ingredients
Braised Chicken Gnocchi:
- 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) salt, divided
- 1 chicken (about 2 to 3 lb/1 to 1.5 kg), cut into pieces or 2 lb/1 kg chicken pieces
- 1 onion, chopped
- 1 large carrot, diced
- 3 tbsp (45 mL) chopped fresh parsley
- 1/2 cup (125 mL) dry red wine
- 1 can (5 1/2 oz/156 mL) tomato paste
- 2 cups (500 mL) chicken broth
- 1 pkg (500 g) potato gnocchi
Arugula Pesto:
- 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
- 1 small clove garlic, minced
- pinch salt
Instructions
- Arugula Pesto
- 1 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
- 1 Toss 1 tbsp (15 mL) of the oil, oregano, basil, hot pepper flakes and half of the salt with chicken pieces.
- 2 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.
- 3 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.
- 4 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).
- 5 Spoon into shallow bowls and dollop with arugula pesto to serve.