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I hate it when people pigeonhole an ingredient. Most are much more versatile then we give them credit for.
Gnocchi is almost always thought of as an Italian dish, to be served with tomato sauce or pesto. But also makes an excellent side in place of a standard potato or rice dish as I did in this Country Chicken with Gnocchi.
Sautéed spinach makes a great accompaniment mixing many flavors and textures.
I made this dish using a whole chicken, but you could make it using just thighs, leg/thigh combo or just breast. Taking the skin off, or leaving it on is up to you; of course, we all know that no skin is less fat, and in this preparation, I’m not sure it adds anything to the dish as cooked skin in broth tends to just make it rubbery. I would take it off, but as I said, it’s your dish, so it’s entirely up to you.
Season the chicken well with salt and pepper. In a large skillet, heat the oil over medium-high heat; add the chicken, and fry until brown. Turn chicken and add the onion and garlic, saute until softened, about 5 minutes. Add the carrot; sprinkle with salt and pepper, herbes de Provence and tarragon.Add the wine and simmer until reduced by half; about 5 minutes.Add chicken stock, reduce heat; cover and simmer 15 minutes. Uncover and add the peas; continue to cook 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 they 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 seasoning and serve along side the chicken.
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