Sun Dried Tomato Chicken and Gnocchi
Sun Dried Tomato Chicken and Gnocchi
Ingredients
Main
- 1 (16-ounce) package cauliflower potato gnocchi
- 1 ½ pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 1 medium shallot, diced
- ½ 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 ¾ cups chicken broth
- ¼ cup dry white wine*
- ½ cup half and half
- 1 bunch kale, stems removed and leaves torn into bite-sized pieces
- ½ cup freshly grated Parmesan, about 2 ounces
Instructions
- 1
Preheat oven to 400 degrees F.
- 2
In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
- 3
Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- 4
Melt 2 tablespoons butter in a Dutch oven over medium heat.
- 5
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.
- 6
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.
- 7
Whisk in flour until lightly browned, about 1 minute.
- 8
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.
- 9
Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinkle with Parmesan.
- 10
Place into oven and bake until bubbly, about 10-12 minutes.
10 min - 11
Serve immediately.
