Pairs well with One Pan Chicken and Mushroom Gnocchi
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Sauce / Dressing / Flavoured Butter
Bruno Albouze
4.9K views • 18d ago
(0.5)
A quick and simple recipe to make powdered vanilla sugar using exhausted vanilla pods, perfect for elevating your baking by adding a special vanilla flavor without waste.
Difficulty:
easy
Cooking Time:
0 mins
Prep Time:
10 mins
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One Pan Chicken and Mushroom Gnocchi
(0.0)
9.2K views • 18d ago
524
217
5.7% engagement
A quick and flavorful one-pan chicken and mushroom gnocchi dish using simple ingredients and store-bought gnocchi, perfect for busy households.
00:25:00 total
Serves 4
medium
Main Various
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🧂
🍋
🍫
🌶️
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👅
Ingredients
- boneless chicken thighs or diced chicken - 400g (about 400g, use diced for quicker cooking)
- sunflower oil or extra virgin olive oil - 2 tablespoons (for frying chicken)
- sea salt - watch the video to see (to taste)
- black pepper - watch the video to see (freshly ground, to taste)
- butter - 3 tablespoons (for frying shallots and mushrooms, plus extra for richness)
- shallots - 2 medium (finely chopped)
- garlic cloves - 2 cloves (minced)
- fresh thyme - watch the video to see (a few sprigs)
- mixed mushrooms - 300g (about 300g, sliced)
- dry white wine - 1/4 cup (optional, for deglazing)
- vegetable stock or water - 1/4 cup (optional, to help mushrooms release moisture)
- chicken stock - 1 cup (about 1 cup, for simmering)
- store-bought gnocchi - 500g (fresh or frozen)
- Pecorino Romano or Parmesan cheese - 1/2 cup (grated, for tossing and serving)
- fresh parsley - watch the video to see (chopped, for garnish)
Instructions
- Fry the Chicken: Heat oil in a pan over medium heat. Season chicken with sea salt and black pepper. Fry chicken pieces until nicely colored on the outside and cooked through, about 8-10 minutes. Remove chicken and set aside.
- Prepare Mushroom Sauce: In the same pan, add butter and sauté shallots and garlic with fresh thyme over medium heat. Do not add salt at this stage to allow natural caramelization. Add sliced mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
- Deglaze and Simmer: Add white wine (or vegetable stock/water) to deglaze the pan, letting it bubble away. Then add chicken stock and return the cooked chicken to the pan. Simmer gently for about 15 minutes until chicken is tender and flavors meld.
- Cook the Gnocchi: Meanwhile, cook the gnocchi in boiling salted water according to package instructions until they float to the surface. Drain and set aside.
- Combine and Finish: Add the cooked gnocchi to the mushroom and chicken sauce. Toss well over low heat, adding grated Pecorino Romano or Parmesan cheese to create a creamy texture. Adjust seasoning with salt and pepper if needed.
- Serve: Serve hot garnished with chopped fresh parsley. Optionally accompany with a simple salad or steamed vegetables.
