Cosy up with this Tuscan-style baked chicken gnocchi, the ultimate one-pan comfort meal for chilly evenings. Crispy golden chicken thighs are baked alongside pillowy gnocchi in a rich sauce of white wine, chicken stock, sundried tomatoes and cream, before being finished with melted Parmesan and fresh herbs. It’s hearty, packed with flavour and guaranteed to become a weeknight favourite.
Tuscan-style baked chicken gnocchi
Ingredients
- 6 chicken thighs, deboned
- 1 tsp Italian mixed herbs
- 1 tsp paprika
- Freshly ground black pepper
- Olive oil for drizzling and frying
- 1 onion, diced
- 2 cloves garlic, finely chopped
- 5 sundried tomato halves, sliced
- 1 tbsp tomato paste
- 2 tsp sugar
- 2 tsp salt
- 500 g gnocchi
- A handful of Italian parsley, chopped
- 1 glass of dry white wine (any variety will do, although a chardonnay or chenin works nicely)
- 500 ml chicken stock
- 1/2 cup fresh cream
- 1 tsp chilli flakes
- 1/4 cup Parmesan, grated
- A handful of chives, finely sliced
Instructions
PREHEAT the oven to 190ºC.
DRIZZLE olive oil over the chicken thighs, and sprinkle over the mixed herbs, paprika and black pepper.
HEAT a pan with a glug of olive oil and sear the thighs skin down until crisp and golden.
REMOVE and set aside. Add the onions and sautè on medium heat until soft and slightly caramelised.
ADD the garlic, tomato paste and sundried tomatoes. Fry for 1 minute. Add sugar and salt.
DEGLAZE the pan with the white wine before adding the parsley and gnocchi.
LAY the chicken thighs on top and pour over the chicken stock.
PLACE the pan into the oven and bake for 30 minutes on 190ºC.
REMOVE from the oven and pour over the fresh cream and chilli flakes.
GRATE over the parmesan and return to the oven to thicken and grill the cheese.
SERVE with a good helping of fresh chives and enjoy!
