Sun Dried Tomato Chicken and Gnocchi – LaoudIt Recipe

Sun Dried Tomato Chicken and Gnocchi

March 26, 2021

Chicken with Sun-Dried Tomatoes and Gnocchi - Tender and juicy chicken thighs in an amazing creamy sundried tomato garlic sauce.  So simple, so good.

Tender and juicy chicken thighs in an incredible creamy garlic and sun-dried tomato sauce. So simple, so good.

Chicken with Sun-Dried Tomatoes and Gnocchi - Tender and juicy chicken thighs in an amazing creamy sundried tomato garlic sauce.  So simple, so good.

My kind of comforting meal. Wine, chewy gnocchi, juicy chicken thighs and a creamy light sun-dried tomato and garlic sauce with all the crusty bread to baste this nicely. What more could you need?

Chicken with Sun-Dried Tomatoes and Gnocchi - Tender and juicy chicken thighs in an amazing creamy sundried tomato garlic sauce.  So simple, so good.

It’s a fine meal without ever leaving your home. Yes, wearing sweatpants / leggings / yoga pants is a must for this meal. We want to be more comfortable while devouring this as nobody’s business.

Chicken with Sun-Dried Tomatoes and Gnocchi - Tender and juicy chicken thighs in an amazing cream sauce of sundried tomatoes with garlic and garlic.  So simple, so good.

Now you know I love Whole Foods Cauliflower Gnocchi, but you can use any gnocchi you want or make it home made. Everything is fine. There is only winning here.

Chicken with sun-dried tomatoes and gnocchi

Tender and juicy chicken thighs in an incredible creamy garlic and sun-dried tomato sauce. So simple, so good.

chicken

Chicken with sun-dried tomatoes and gnocchi

20 minutes40 minutes

Chungah rhee

Ingredients:

  • 1 pkg. (16 ounces) 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 tomato halves
  • 1 tablespoon of tomato paste
  • 3 garlic cloves, minced
  • 2 teaspoons of chopped fresh thyme leaves
  • 3 tablespoons all-purpose flour
  • 1 3/4 cup chicken broth
  • 1/4 cup dry white wine *
  • 1/2 cup half and half
  • 1 bunch of kale, stems removed and leaves torn into bite-size pieces
  • 1/2 cup freshly grated Parmesan, about 2 ounces

Instructions:

  1. Preheat the oven to 400 degrees F.
  2. In a large pot of salted boiling water, cook the gnocchi according to package directions; drain well.
  3. Season the chicken with 3/4 teaspoon of salt and 1/2 teaspoon of pepper.
  4. Melt 2 tablespoons of butter in a large skillet over medium heat.
  5. Working in batches, add the chicken to the pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4 to 5 minutes per side; put aside.
  6. Melt 1 tablespoon of the remaining butter. Add the shallot and cook, stirring frequently, until tender, about 3 to 5 minutes. Stir in sun-dried tomatoes, tomato paste, garlic and thyme, until fragrant, about 1 minute.
  7. Stir in flour until lightly browned, about 1 minute.
  8. Gradually stir in chicken broth and wine and cook, whisking constantly, until mixture thickens slightly, about 3 to 5 minutes. Stir in two and a half until thickened, about 1-2 minutes; Season with salt and pepper to taste.
  9. Stir in gnocchi and kale until cabbage is wilted, about 1 to 2 minutes. Return chicken to skillet; sprinkle with Parmesan.
  10. Place in the oven and cook until bubbly, about 10-12 minutes.
  11. Use immediately.

Notes:

* Additional chicken broth can be used for white wine as a non-alcoholic substitute.