I give this 4 stars with the changes here. Made this last night, using chicken thighs and legs on the bone. The chicken was tender and fell off the bone easily and the dark meat held up to the boiling. Thanks to other reviewers I added baby carrots with the onions, a whole packet of organic onion soup mix, 1/3 package of fine egg noodles I had leftover from another recipe, and a 10 oz package refrigerated gnocchi. My paprika was smoky but sweet, next time I'll try hot for some added flavor. This was a hit with my husband and daughter. Will make this one again.
Smoky Braised Chicken and Gnocchi
Photo: Hector Manuel Sanchez
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Other: 50 Minutes
- 4 chicken legs (drumsticks and thighs)
- Kosher salt and pepper
- 1 tablespoon olive oil
- 4 cups low-sodium chicken broth
- 1 tablespoon tablespoon smoked or hot paprika (found in the spice section of the supermarket)
- 2 yellow onions, cut into wedges
- 1 pound gnocchi (refrigerated or shelf-stable)
- Heat oven to 400° F.
Pat the chicken dry with a paper towel and season with 1 teaspoon salt and 1/2 teaspoon pepper.
Heat the oil in a large ovenproof saucepan over medium-high heat. Add the chicken, skin-side down, and cook until the skin is crisp, about 5 minutes. Turn the chicken and add the broth, paprika, and onions. Transfer to oven and cook, uncovered, for 30 minutes. Add the gnocchi and continue cooking until the gnocchi are cooked through, about 15 minutes. Divide among individual plates.
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