Chicken & Gnocchi Stew
Talk about stick to your ribs delicious! This is perfect for those cold evenings when you are craving something creamy and rich yet gluten free and dairy free. The rich and creamy vegetable gravy in this dish makes plenty to freeze and enjoy later in another dish. Everyone I have given this recipe to has loved it and vowed to make it again!
Chicken and Gnocchi Stew
Perfect for a cold cuddle up on the couch meal. So creamy, rich and delicious you will forget its actually healthy and jam packed with vegetables.
Ingredients
- 2 tablespoons olive or avocado oil
- 2 tablespoons butter or ghee
- 1 whole chicken cut up or 3 pounds of your favorite chicken parts
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 2 small or 1 large leek thinly sliced
- 1 large onion diced
- 10 garlic cloves minced
- 6-8 carrots peeled and diced
- 1 teaspoon oregano
- 1 tablespoon fresh thyme
- 1 bay leaf
- 3 cups chicken broth
- salt & pepper to taste
- 1-2 bags Cauliflower Gnocchi
Instructions
- In a large heavy pot heat the oil and butter or ghee whatever you are using.
- While the oil is heating sprinkle your chicken on both sides with salt and pepper. Use all the salt and pepper, trust me!
- Brown the chicken on both sides well. Remember we are not fully cooking just browning. Try not to crowd the chicken pieces. Only do 3-4 at a time to achieve a nice browning on both sides.
- Remove the browned chicken pieces and set aside.
- To the hot pan add the leeks, onion, garlic and carrots. Cook on medium/low until the vegetables are soft and tender. Approximately 10-15 minutes.
Add the chicken back to pan along with the remaining ingredients. Except the gnocchi.
- Bring to a boil and reduce heat to a simmer. Cook for 30 minutes.
- Remove ½ of the vegetable and broth mixture. Place in blender and allow to cool a bit before blending until smooth.
- Add pack to pot. Add gnocchi. Mix well, check for salt and pepper… there you have it friends! Simmer an additional 5 minutes.