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country chicken with gnocchi

Country Chicken with Gnocchi

Think outside the box with this Country Chicken with Gnocchi. Gnocchi doesn’t always have Italian served just with a sauce of tomato or pesto
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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course, Poultry
Cuisine American
Servings 4 servings


  • 2 tablespoons extra virgin olive oil
  • 1 whole chicken cut into 8 pieces (skin on, skin off, your choice)
  • ½ cup sliced onion
  • 3 cloves garlic thinly sliced
  • ½ cup diced carrot
  • ½ cup peas fresh or frozen, thawed if frozen
  • 1 cup dry white wine
  • ½ cup low-sodium chicken broth or homemade
  • 1 teaspoon herbes de Provence or more to taste *see note
  • ½ teaspoon dried tarragon
  • salt and freshly ground pepper to taste
  • 1 package potato gnocchi
  • *note: Herbes de Provence is a combination of basil fennel, lavender, marjoram, rosemary, sage, savory and thyme. You could also substitute bouquet garni.


  • 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 seasonings and serve along-side the chicken.
Keyword gnocchi as a potato, one-pot meal
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