Chicken Stew with Baked Gnocchi and Kale
Chicken Stew Ingredients:
5 chicken thighs (bone in skin on)
3 sliced of thick bacon, cut into 1/4 inch pieces
1 Tablespoon Olive Oil
1 medium onion - chopped
2 celery ribs - chopped
5 garlic cloves - smashed
3 carrots - cut into 1 inch pieces
10 sprigs of fresh Thyme
5 cups chicken broth
1 cup Pinot Grigio
1 tablespoon soy sauce
1/4 cup fresh Parsley - Chopped
2 Tablespoons Corn Starch
Baked Gnocchi and Kale Ingredients:
1 package of store bought gnocchi
1 batch of fresh Kale - destemmed and chopped
1/2 cup Parmesan Cheese - Shredded not powdered/grated
1/2 cup Chicken or Vegetable broth
Preheat oven to 325 degrees
In a Dutch Oven, or cast iron stew pot, add the bacon, cooking for about 5 minutes until the bacon is browned. Remove bacon from pot and add in Olive Oil and bring to a heat, adding in onions and garlic, celery, Thyme, Parsley cooking until onions are see through.
Add in 1 cup of broth, and 1 cup of wine, as well as the soy sauce, turning the heat to high continue to cook for about 15 minutes until liquid is almost fully reduced, scraping the bottom of the pot every few minutes.
Add in the bacon, carrots, chicken thighs, and remaining broth. Bring to a boil and then cover, transferring the dish into the oven.
Cook in the oven for 1 hour, until chicken is cooked through and tender.
Remove from oven and pour 1/2 cup of stew liquid into a bowl, whisking together 2 tablespoons of Corn Starch. Once smooth and all the clumps are out pour the starch into the stew and whisk until stew thickens a little.
Turn the oven to 400 F.
On a baking sheet, mix together and incorporate Gnocchi, chopped Kale, Olive Oil, Parmesan Cheese, broth, salt and pepper.
Cover with foil and bake for 30 minutes.
Remove foil and broil for 5 minutes to let cheese and Kale get golden.
Pour stew into bowls and top with the Gnocchi and Kale.