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Le Pollo Campagna (Country Chicken With Gnocchi) Recipe

Ingredients

How to make it

  • Season chicken well with salt and pepper (you can remove the skin if you like, I like to). In a skillet, heat the oil and butter together, add the chicken and sauté until browned. Once browned, add the onion and garlic; sauté until softened, about 5 minutes. Add the carrot, sprinkle all with salt, pepper, herbs de Provence and tarragon. Add the wine and simmer until reduced by half, add chicken stock, reduce heat to medium-low; cover and simmer for 15 to 20 minutes; uncover; add the peas and continue to cook about 5 minutes more.
  • Meanwhile, in a large pot, bring 3 quarts of water to a rolling boil; add a good pinch of salt.
  • Once the chicken is cooked, remove to a platter and keep warm. Add the gnocchi to the boiling water, when they rise to the surface, remove with a slotted spoon; add to the sauce in the skillet. Simmer for 2 - 3 minutes, mixing gently with the sauce until well coated. taste; adjust seasons and serve with the chicken.
  • Per Serving (with skin): 569 Calories; 35g Fat (9g Sat, 16g Mono, 7g Poly); 45g Protein; 7g Carbohydrate; 2g Dietary Fiber; 174mg Cholesterol; 712mg Sodium.
  • *Note: herbs de Provence is a combination of basil, fennel, lavender, marjoram, rosemary, sage, savory and thyme. You could also use Bouquet Garni.

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  • gourmetana 1 year ago
    This is a think outside the box recipe. Love it! I make gnochi quite often and add it to stews. It's so yummy! Great post.
    Was this review helpful? Yes Flag

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