How to make it

  • Season the chicken well with salt and pepper. In a large skillet, heat the oil over medium-high heat; add the chicken, skin side down (or you can remove the skin for a lighter version); fry until brown. Turn chicken and add the onion and garlic, saute until softened, about 5 minutes. Add the carrot; sprinkle with salt, pepper, herbes de Provence and tarragon.
  • Add the wine and simmer until reduced by half, about 5 minutes.
  • Add the chicken stock; reduce heat; cover and simmer 15 minutes. Add the peas. Continue to cook, uncovered, 5 minutes longer or until the chicken is cooked through.
  • Meanwhile bring a large pot of water to a rolling boil.
  • Remove the cooked chicken to a platter; keep warm.
  • Add the gnocchi to the boiling water, when then rise to the surface, remove with a slotted spoon; add to the sauce in the skillet; simmer for 2 to 3 minutes, mixing gently with the sauce until well coated. Taste, adjust seasonings; serve along side the chicken.
  • Per Serving: 569 Calories; 35g Fat (9g Sat, 16g Mono, 7g Poly); 45g Protein; 7g Carbohydrate; 2g Dietary Fiber; 174mg Cholesterol; 712mg Sodium.

Reviews & Comments 2

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    " It was excellent "
    linebb956 ate it and said...
    We like Gnocchi as a side a lot. This sounds great.
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    " It was excellent "
    brianna ate it and said...
    Sounds delicious. Certainly a dish I want to try. Thanks & 5 forks
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