12 ounces skinless, boneless chicken thighs, cut into bite-size pieces
1/2 teaspoon kosher salt, divided
1 1/2 cups chopped red onion
1 cup chopped celery
1 cup chopped carrot
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
5 cups unsalted chicken stock (such as Swanson), divided
8 ounces whole-wheat gnocchi (such as Gia Russa)
2 tablespoons all-purpose flour
1 cup frozen green pea
1/2 teaspoon freshly ground black pepper
How to create It
Heat an oversized Dutch kitchen appliance over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to pan; cook five minutes or till brunet , stirring sometimes. take away chicken from pan.
Add onion, celery, carrot, rosemary, and thyme to pan; cook seven minutes or till vegetables square measure tender. Add four cups stock, scraping pan to loosen brunet bits. awaken a boil; scale back heat, and simmer eight minutes. Add dumplings to pan; cook three minutes or till dumplings float to the surface.
mix remaining one cup stock and flour during a bowl, stirring with a whisk. Slowly add stock mixture to pan, stirring perpetually with a whisk. Stir in chicken and peas; cook five minutes. Stir in remaining 1/4 teaspoon salt and pepper.
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