One Pan Chicken & Mushroom Gnocchi

Name: One Pan Chicken & Mushroom Gnocchi
Total time: 30 min
Ingredients: 3 tbsp olive oil; 6 chicken thighs (boneless, halved); 25 g butter; 300 g wild mushrooms (torn or sliced); 2 shallot (finely sliced); 2 cloves garlic (finely sliced); 4 sprigs fresh thyme; 150 ml white wine; 250 ml chicken stock; 400 g gnocchi; 200 ml double cream; 1 tbsp flat leaf parsley (chopped)

30 mins

606 cals per serving

Donal's Notes

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.

Equipment

Large frying pan

Tongs

Wooden spoon

Chopping board

Knife

Measuring jug

Saucepan

Slotted spoon

Method

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.

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.

Add the wine and bubble for a couple of minutes then add the stock and simmer for 15 minutes.

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.