Tender, juicy chicken thighs in an AMAZING garlicky sun dried tomato cream sauce. So simple, so good.
5 stars (48 ratings)
Ingredients
1 (16-ounce)packagecauliflower potato gnocchi
1 ½poundsboneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
3tablespoonsunsalted butter, divided
1medium shallot, diced
½cupsun dried tomatoes halves
1tablespoontomato paste
3clovesgarlic, minced
2teaspoonschopped fresh thyme leaves
3tablespoonsall-purpose flour
1 ¾cupschicken broth
¼cupdry white wine*
½cuphalf and half
1bunch kale, stems removed and leaves torn into bite-sized pieces
½cupfreshly grated Parmesan, about 2 ounces
Instructions
Preheat oven to 400 degrees F.
In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Melt 2 tablespoons butter in a large skillet over medium heat.
Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
Melt remaining 1 tablespoon butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in sun dried tomatoes, tomato paste, garlic and thyme, until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in chicken broth and wine, and cook, whisking constantly, until slightly thickened, about 3-5 minutes. Stir in half and half until thickened, about 1-2 minutes; season with salt and pepper, to taste.
Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinkle with Parmesan.
Place into oven and bake until bubbly, about 10-12 minutes.
Serve immediately.
Notes
*Additional chicken broth can be used for white wine as a non-alcoholic substitute.