Chicken Marsala Gnocchi Recipe
Confit Chicken, Parisian Gnocchi, Local Mushrooms, Marsala Cream
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
In a large skillet, heat the olive oil and butter over medium heat. Season the chicken thighs with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and let it rest before slicing.
- 2
- 3
Make the Marsala Cream Sauce
Pour the Marsala wine into the skillet with the mushrooms, scraping up any browned bits from the bottom. Let it simmer for about 3-4 minutes until slightly reduced. Then, add the heavy cream and stir to combine. Let it simmer for another 2-3 minutes until the sauce thickens slightly.
- 4
Cook the Gnocchi
Meanwhile, in a separate pot, boil salted water and cook the Parisian gnocchi according to package instructions until they float to the surface. Drain and set aside.
- 5
Combine Everything
Add the cooked gnocchi and sliced chicken back into the skillet with the Marsala cream sauce. Toss gently to coat everything in the sauce. Cook for an additional 2 minutes to heat through.
- 6
Serve
Plate the Chicken Marsala Gnocchi, garnish with fresh parsley, and serve immediately.
