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Donal Skehan
One Pan Chicken & Mushroom Gnocchi | DonalSkehan.com
  • healthy

One Pan Chicken & Mushroom Gnocchi

February 08

One of my favourite quick fix supper ingredients is store bought gnocchi- it takes a third of the time it takes to cook pasta and can be added to so many dishes. I particularly love serving it with rich meat ragu around this time of year. It’s also delicious in the One Pan Chicken & Mushroom dish here. Rich, creamy and indulgent, the perfect antidote to all the green juice fuss going on at the moment!

  • time 30mins
  • serves Serves 4
Method
  1. Heat 2 tbsp of the oil in a large frying pan over a high heat. Season and brown the chicken all over until golden. Set aside.
  2. Add 1 tbsp more of the oil and the butter to the pan and fry the mushrooms for 5 minutes until golden. Top onto a plate and add the last 1 tbsp of oil to the pan and reduce the heat to gently fry the shallot, garlic and thyme for 5 minutes. Season well and return the chicken and mushrooms to the pan.
  3. Add the wine and bubble for a couple of minutes then add the stock and simmer for 15 minutes.
  4. Meanwhile, cook the gnocchi in boiling salted water until they float to the surface. Scoop out and add to the pan with the chicken. Add the cream and cook all together for 2-3 minutes then serve scattered with parsley.

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Ingredients

4 tbsp olive oil

6 boneless chicken thighs, halved

1/4 stick unsalted butter

10oz mixed mushrooms, torn or sliced

2 banana shallots, finely sliced

2 cloves garlic, finely sliced

4 sprigs fresh thyme

5fl oz white wine

8.5fl oz chicken stock

14oz store bought gnocchi

6.5fl oz double cream

1 tbsp chopped flat leaf parsley

4 tbsp olive oil

6 boneless chicken thighs, halved

25g unsalted butter

300g mixed mushrooms, torn or sliced

2 banana shallots, finely sliced

2 cloves garlic, finely sliced

4 sprigs fresh thyme

150ml white wine

250ml chicken stock

400g store bought gnocchi

200ml double cream

1 tbsp chopped flat leaf parsley

You'll Need

Large frying pan

5
(1)
photo
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