By MaryAnn Dwyer, The Beach House Kitchen
Ingredients
- 2 lbs. boneless, skinless chicken thighs
- 1/4 cup all-purpose flour
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. paprika
- 3 Tbsp. olive oil
- 2 Tbsp. butter
- 2 medium shallots, finely chopped
- 6 cloves garlic, 4 smashed, 2 finely minced
- 1/4 cup white cooking wine
- 2 1/4 cup low-sodium chicken stock, divided
- 1 cup heavy cream
- 1 Tbsp. fresh thyme leaves
- 1/3 cup grated Parmesan cheese
- 1 lb. shelf-stable mini potato gnocchi, uncooked
- chopped parsley, for garnish if desired
Prep time: 20 min. — Cook time: 30 min. — Total time: 50 min. — Servings: 6
Instructions
- Heat olive oil in a large deep skillet over medium heat. Combine your flour, salt, pepper and paprika in a shallow bowl and then dip your chicken thighs in, one at a time on both sides and then add to the hot skillet. Cook the chicken until no longer pink inside, roughly 8 minutes per side. They should register 165 degrees F in the center of the thigh on a thermometer. Remove the thighs from the pan to a plate and set aside.
- Add butter to the skillet and cook your shallots on medium-low heat until softened, followed by your garlic. Add your wine at this point and scrape any brown bits from the bottom of the pan and continue to cook until the wine has almost evaporated.
- Stir in 1 1/2 cups of the chicken stock and thyme leaves and cook until heated through, followed by your cream and mix until well combined.
-
Add gnocchi and cook, uncovered for 6-7 minutes, stirring occasionally until the gnocchi is tender and the sauce has thickened.
(Add your Parmesan cheese and your remaining 3/4 cup chicken stock slowly until you get to your desired thickness and mix until well combined and smooth. I added the entire 3/4 cup. Add your chicken and just cook until heated through. I like to cut my chicken into bite-sized pieces before adding, but you could also leave the thighs whole. Sprinkle with chopped parsley if desired. Serve immediately.)
Notes
- I used shelf-stable mini potato gnocchi for this recipe, but if you can’t find mini gnocchi just use regular size. You will add the gnocchi to the sauce uncooked. It will cook in the sauce.
- This dish is delicious served with a side salad and some chilled white wine.
- As I mentioned above, I used boneless skinless chicken thighs for this recipe, but if you prefer chicken breasts by all means use those. Cooking time for the breasts will be less, so just cook until no longer pink inside.
