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Braised Chicken with Gnocchi and Arugula Pesto
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.
Developed for Chicken Farmers of Canada by Emily Richards
Developed for Chicken Farmers of Canada by Emily Richards
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Recipe - Williams Lake
600x360_Recipe_Braised_Chicken_with_Gnocchi_Argula_Pesto.jpg
Braised Chicken with Gnocchi and Arugula Pesto
Prep Time20 Minutes
Servings6
Cook Time40 Minutes
svg/info/recipe-calories Created with Sketch. Calories620
Ingredients
2 tbsp canola oil, divided
1 tsp each dried oregano and basil leaves
1/4 tsp hot pepper flakes
1/2 tsp 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 chopped fresh parsley
1/2 cup dry red wine
1 can (5 1/2 oz/156 mL) tomato paste
2 cups chicken broth
1 pkg (500 g) potato gnocchi
1 cup baby arugula
1 cup parsley leaves
1/2 cup freshly grated Parmesan cheese
1/4 cup extra virgin olive oil
1 small clove garlic, minced
pinch salt
Directions
  1. Combine arugula, parsley, cheese and oil in food processor and puree until smooth. Pulse in garlic and salt. Refrigerate until ready to use.
  2. Toss 1 tbsp (15 mL) of the oil, oregano, basil, hot pepper flakes and half of the salt with chicken pieces.
  3. 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.
  4. 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.
  5. 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).
  6. Spoon into shallow bowls and dollop with arugula pesto to serve.
20 minutes
Prep Time
40 minutes
Cook Time
6
Servings
svg/info/recipe-calories Created with Sketch.
620
Calories

Shop Ingredients

Makes 6 servings
2 tbsp canola oil, divided
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Western Family - Pure Canola Oil, 946 Millilitre
$4.49$0.47/100ml
1 tsp each dried oregano and basil leaves
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Western Family - Basil Leaves, 42 Gram
$2.54 was $2.99$6.05/100g
1/4 tsp hot pepper flakes
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Club House - Organic Crushed Red Pepper, 23 Gram
2 for $7
rewards logoBuy 4 Get 400 Points
$3.99$17.35/100g
1/2 tsp salt, divided
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Sifto - Table Salt, 1 Kilogram
$1.99$0.20/100g
1 chicken (about 2 to 3 lb/1 to 1.5 kg), cut into pieces or 2 lb/1 kg chicken pieces
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Western Canadian - Chicken Whole Frying, Fresh, 1.49 Kilogram
$16.39 avg/ea$1.10/100g
1 onion, chopped
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Onions - Yellow, Medium, 215 Gram
$0.71 avg/ea$0.33/100g
1 large carrot, diced
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Carrots - Bulk, Fresh, 100 Gram
$0.37 avg/ea$0.37/100g
3 tbsp chopped fresh parsley
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Parsley - Italian, Fresh, 1 Each
$1.69
1/2 cup dry red wine
Not Available
1 can (5 1/2 oz/156 mL) tomato paste
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Western Family - Tomato Paste - No Salt Added, 156 Millilitre
$0.89 was $1.09$0.57/100ml
2 cups chicken broth
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Western Family - Chicken Broth, 946 Millilitre
$2.89$0.31/100ml
1 pkg (500 g) potato gnocchi
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Olivieri - Fresh Potato Gnocchi, 350 Gram
$6.79$1.94/100g
1 cup baby arugula
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Earthbound Farm - Organic Baby Arugula, 142 Gram
rewards logoFree with 2500 Points Redeemed
$5.49$3.87/100g
1 cup parsley leaves
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Parsley - Italian, Fresh, 1 Each
$1.69
1/2 cup freshly grated Parmesan cheese
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Western Family - Shredded Parmesan Cheese, 170 Gram
$6.79$3.99/100g
1/4 cup extra virgin olive oil
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Western Family - Extra Virgin Olive Oil, 500 Millilitre
$5.99$1.20/100ml
1 small clove garlic, minced
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Garlic - White, Bulk, 1 Each
$0.75
pinch salt
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Sifto - Table Salt, 1 Kilogram
$1.99$0.20/100g

Directions

  1. Combine arugula, parsley, cheese and oil in food processor and puree until smooth. Pulse in garlic and salt. Refrigerate until ready to use.
  2. Toss 1 tbsp (15 mL) of the oil, oregano, basil, hot pepper flakes and half of the salt with chicken pieces.
  3. 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.
  4. 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.
  5. 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).
  6. Spoon into shallow bowls and dollop with arugula pesto to serve.