Rosemary Chicken Gnocchi

And it’s one pot! One pan, I mean. A skillet. Whatever you have. Never mind.

Okay this is like, the unofficial slash official gateway to fall for your mouth. Just the words ROSEMARY CHICKEN feel like they should under a giant leaf pile. In a sweater. Or a navy blazer. (ordered one from J.Crew! I’ll keep you posted on if I look like a secretary from the ’80s. Which would be rad.)

Look at me all BONE-IN and SKIN-ON with my thighs. Okay, I hated all those words just now. But I hardly ever cook with all that skin and bones! Still hated those words. There’s like, so much skin on those thighs! Hating. words.

But all the cool people cook thighs this way, so I fell into cooking peer pressure, and here we are, folks.

So what you’re going to do is sear these thighs. Mainly to get that skin brown and crispy. Tiny bit of butter, teensy drizzle of oil, and about 13 minutes later this is your life.

I WILL SAY, that skin will give off quite a bit of fat, so drain some of it off right now, if you wish.

AAAAAS YOU WIIIIIIIIIIISH. (name that movie.)

With the fat. Drain it.

“You were going to drink the fat.” (name that show.)

I’ll chill.

You’ve added a little bit of stock, you let it simmer, and then you added the gnocchi and it simmers away for another five, until the gnocchi has turned into delightful little pillows of mouth glory.

Not to mention the CHARRED LEMON in it, all luscious and acidic and ready to party.

Rosemary – check.

Her baby – not happenin’.

Garnish with a ton of fresh parmesan cheese and extra lemon if you feel it needs another little boost, and dinner is DONE.

As far as that crispy skin, I stuck it under the broiler for another five minutes because I’m a gangster like that. And I have a feeling you are, too.

Make this! Stupid simple, lots of fall-ish depth, and it’s carbs and chicken, soooooo.

Obviously.

Rosemary Chicken Gnocchi

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Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 Tbs. extra-virgin olive oil
• 2 Tbs. butter, divided
• 2 lemons, one sliced, one for garnish
• 1 large Rosemary stem
• 1 1/2 cup chicken stock
• 1 pound dried gnocchi
• Freshly grated parmesan, for garnish
• Coarse salt and freshly ground pepper

Instructions

1. Heat the oil and 1 Tbs. butter in a large skillet over medium high. Season both sides of the chicken thighs with salt and pepper, and place them in the skillet, skin side down. Let sear for a good five minutes, then flip and sear another five. At this point, slice one lemon and arrange the lemon slices in the pan with the chicken. After the second five minutes, flip the chicken one more time, where it’s skin-side up again, and flip the lemon wedges, too. Move them around if they’re getting a little charred. But that’s good.
2. If you need to drain off any excess fat at this point, go ahead!
3. Add the chicken stock and a good pinch of fresh rosemary leaves to the pan, and bring to a light boil. Let the chicken cook in the stock another three minutes, then add the gnocchi, making sure each gnocchi is nestled in the sauce. Also make sure not to pour the stock on top of the chicken, because we want that skin crispy, man! Cover and let cook 3-5 minutes, on a medium heat, or until the gnocchi is softened and soaking up the liquid. Add in that last Tbs. of butter and a good squeeze of lemon juice, and gently stir it all together.
4. Transfer the pan to the broiler, if the skin needs some extra crisping. About five minutes is all she needs.
5. Garnish with fresh rosemary and parmesan cheese, and dive in!
6. Serves four.

7.8.1.2

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https://bevcooks.com/2018/09/rosemary-chicken-gnocchi/

I won’t say bone-in, or skin-on ever again. Promzee.