I need a vacation after the vacation. The kids have surpassed
me as a skier, about 2 years ago but it still affects my psyche. They
typically wait on me at the end of each run.
I consider myself as the clean up crew – I intend to ski behind so I can
help anybody who has fallen.
At least it makes me feel better – really I’m just slow and cautious.
On vacation, I had time to read through lots of magazines
that have stacked up at home. This recipe came from February’s Southern Living.
It tastes similar to a chicken pot pie.
Something different for a weeknight. You could make your own gnocchi but why….
Ingredients
- 1/8 t dried thyme
Chicken and Gnocchi - 1/8 t dried sage
- 4 T butter
- 2 carrots (about 1 c), chopped
- 1 celery rib (about ½ c), finely chopped
- 2 garlic cloves (1 t), minced
- ½ c dry white wine
- ¼ c all-purpose flour
- 4 c chicken broth
- 4 c shredded cooked chicken
- 2, 12 oz packages of store bought gnocchi
For chicken, you can either shred rotisserie chicken. Or poach it yourself (use skin-on, bone-in optional,
chicken) by boiling water with salt and olive oil and cook until the chicken
reaches 170 degrees. Or bake it in the
oven at 400 degrees with olive oil and salt.
Melt butter in a Dutch oven over medium heat. Add carrots, celery, thyme and sage and cook
for 5 minutes or until carrots are tender.
Add garlic, cook 1 minute. Stir
in wine, cook 2 minutes or until reduced by half. Sprinkle with flour, cook, stirring
constantly, 1 minute. Gradually whisk in
broth.
Bring to a boil over medium-high heat. Reduce heat to medium-low, simmer partially
covered, 20 minutes or until slightly thickened.
While sauce is cooking, boil water for the gnocci. Cook according to directions (about 2-3 minutes). Remove with a slotted spoon and add gnocci to
the sauce. Add in the cooked chicken as
well. Cook for 5 minutes more or until
hot.
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