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)
How to Make It
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.
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.
I thought this was decent, but not amazing. I added carrots with the gnocchi, but I think they should be added with the onions. I didn't think the chicken tasted boiled, but I used breast tenders instead of drumsticks and thighs, and cooked them longer than 5 minutes. I also didn't measure the pepper, but it was too peppery for me. I added thyme, bay, and garlic. It was easy and didn't dirty a bunch of dishes. I'll make it again.
I would totally rate this 5 stars with the modifications below...
We LOVED this recipe. I did a few alterations, like other reviewers had suggested. I added 1/4 c. port wine, because it's what we had on hand. I also added 2 cloves of minced garlic. When it was time to add the gnocchi, I also threw in some baby carrots. Carrots are a MUST - it really helps make the dish a bit more substantial.
I used about 1 1/2 lbs chicken drumsticks skinned and trimmed and added an herb mix to the salt and pepper. I browned drums in a saute pan and then deglazed with 1/2 cup chix broth and 1/2 cup port and let reduce. I transfered the browned chicken to a hot soup pot and added carrots and 4 new small potatoes to pap. and broth mix. I used 8 oz orzo instead and added 1/2 pack Knor onion soup mix. After 30 min I transfered drums to pan with glaze and finished cooking while Orzo cooked, about 10 minutes.
With some modifications, this could become a family comfort favorite. After crisping the skin, you should remove the chicken and dump out the liquid. It was too fatty/greasy. This would give you the chance to stir the broth and paprika together before adding the onions and chicken. The flavor was nice yet simple. If I make it again, I'd add minced garlic and also toast the paprika. We served with roasted asparagus. Overall good but needs some refinement.
My family really enjoyed this recipe as did I. My children are very picky and tend to like basic foods, so this was a great dish for them. They really enjoyed the chicken and the gnocchi. It was very easy and we will definitely make this again. I also used the bone-in chicken breasts.