One Pan Chicken & Mushroom Gnocchi

A creamy one-pan chicken, mushroom, and gnocchi dinner finished with parsley. Preparation/total time includes an estimate based on the recipe steps; the creator did not specify every timing field.

By @donalskehan

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 Tbsp olive oil
• 6 boneless chicken thighs halved
• 1 Tbsp olive oil
• 25 g unsalted butter
• 300 g mixed mushrooms torn or sliced
• 1 Tbsp olive oil
• 2 banana shallots finely sliced
• 2 cloves garlic finely sliced
• 4 sprigs fresh thyme
• 150 ml white wine
• 250 ml chicken stock
• 400 g store-bought gnocchi
• 200 ml double cream
• 1 Tbsp flat-leaf parsley chopped

Instructions

1. Heat 2 Tbsp olive oil in a large frying pan over high heat. Season and brown the chicken all over until golden, then set aside. Chicken is golden and set aside.
2. Add 1 Tbsp olive oil and the butter. Fry the mushrooms for 5 minutes until golden, then set aside. Mushrooms are golden and set aside.
3. Add the remaining 1 Tbsp olive oil. Reduce the heat, then gently fry the shallots, garlic, and thyme for 5 minutes; season well. Return the chicken and mushrooms to the pan. Shallots are softened and chicken and mushrooms are back in the pan.
4. Add the white wine and bubble for a couple of minutes, then add the chicken stock and simmer for 15 minutes. The sauce has simmered for 15 minutes.
5. Meanwhile, cook the gnocchi in boiling salted water until they float, then scoop them out and add them to the pan with the chicken. Gnocchi are floating and added to the pan.
6. Add the cream and cook together for 2 to 3 minutes. Serve scattered with the parsley. Cream is warmed through and the dish is ready to serve.