Sun Dried Tomato Chicken and Gnocchi

Sun Dried Tomato Chicken and Gnocchi

from damndelicious.net

Ingredients

  • 1 16-ounce package cauliflower potato gnocchi
  • 1 1/2 pounds boneless (skinless chicken thighs)
  • Kosher salt and freshly ground black pepper (to taste)
  • 3 tablespoons unsalted butter (divided)
  • 1 medium shallot (diced)
  • 1/2 cup sun dried tomatoes halves
  • 1 tablespoon tomato paste
  • 3 cloves garlic (minced)
  • 2 teaspoons chopped fresh thyme leaves
  • 3 tablespoons all-purpose flour
  • 1 3/4 cups chicken broth
  • 1/4 cup dry white wine*
  • 1/2 cup half and half
  • 1 bunch kale (stems removed and leaves torn into bite-sized pieces)
  • 1/2 cup freshly grated Parmesan (about 2 ounces)

Directions

  1. 1

    Preheat oven to 400 degrees F.

  2. 2

    In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.

  3. 3

    Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.

  4. 4

    Melt 2 tablespoons butter in a large skillet over medium heat.

  5. 5

    Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.

  6. 6

    Melt remaining 1 tablespoon butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in sun dried tomatoes, tomato paste, garlic and thyme, until fragrant, about 1 minute.

  7. 7

    Whisk in flour until lightly browned, about 1 minute.

  8. 8

    Gradually whisk in chicken broth and wine, and cook, whisking constantly, until slightly thickened, about 3-5 minutes. Stir in half and half until thickened, about 1-2 minutes; season with salt and pepper, to taste.

  9. 9

    Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinkle with Parmesan.

  10. 10

    Place into oven and bake until bubbly, about 10-12 minutes.

  11. 11

    Serve immediately.