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
Recipe - Save-on-Foods
Braised Chicken with Gnocchi and Arugula Pesto
Prep Time20 Minutes
Servings6
Cook Time40 Minutes
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
- Combine arugula, parsley, cheese and oil in food processor and puree until smooth. Pulse in garlic and salt. Refrigerate until ready to use.
- 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.
20 minutes
Prep Time
40 minutes
Cook Time
6
Servings
620
Calories
Directions
- Combine arugula, parsley, cheese and oil in food processor and puree until smooth. Pulse in garlic and salt. Refrigerate until ready to use.
- 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.