Wednesday, May 13, 2009

Mushroom Smotherd Chicken with Potato Gnocchi

This is a true pantry recipe, I didn't want to go to the store so I basically raided the pantry and came up with this gem. When I speak about a pantry recipe, these are items that can be put together in a pinch to solve any cooking dilemma. They are the essential odds and ends to a meal. Items like garlic, potatoes, olives, pesto, different type of pasta; these are the co-stars to that complete meal. With a well stocked pantry and fridge a 30 minutes meal is possible. I mean this took me a little longer than 30 minutes but I enjoy the journey. I didn't know what this meal would turn out to be prior to making it. It just happened and I am pretty happy with that.

2 lbs russet potatoes
2 beaten egg yolks
1 1/2 cups flour
pinch of salt
Boil potatoes until they are soft(roughly 45 minutes). While still warm peel and pass through a vegetable mill or a ricer.( if you don't have a ricer you can mash the potatoes by hand and fluff them with a fork) Add eggs, flour and a pinch of salt. Knead gently together until a ball is formed being sure not to overwork the dough. Knead for an additional 4 minutes until dry to the touch. Prepare a work surface dusted lightly with flour, roll out a baseball-sized dough into 3/4 dowels. Cut into 1 inch pieces, use a fork to or your finger tips to form an indentation by rolling the piece. Drop the pieces in boiling salted water a few at a time. When they start to float to the top remove and place in a ice bath to stop cooking process. Toss with olive oil and set aside.

1/4 cup of butter
1/4 olive oil
6 chicken thighs
salt and pepper to taste
2 cup of diced onions
1 cup of diced carrots
1 cup of diced celery
1 cup of diced green pepper
2 Tbsp minced garlic
1 tsp thyme (dried)
1 tsp basil(dried)
Salt and pepper to taste
3 cups of broth
1 12 oz can cream of mushroom soup
1/2 cup heavy cream
Parmesan Cheese(optional)

Combine oil and butter in a large pan over medium-high heat. Season chicken with salt and pepper and carefully place skin side down in the pan, work in batches and brown for 3-4 minutes per side. Remove from the pan and drain all but 2 Tbsp of oil. Reduce the heat and add the onion through peppers. Sauté until soft approximately 5 minutes, add garlic and herbs and season with salt and pepper for additional two minutes. Slowly add broth and scrape loose bits from the bottom of the pan. Turn down the heat to low and add soup and cream return chicken to pan and cover for 30 minutes until gravy has thickened. You can add additional water or broth if it becomes too thick. Remove chicken and keep warm add gnocchi to gravy and increase heat to medium. Heat thoroughly sprinkles with Parmesan, serve on a bed of gnocchi, top with chicken and sprinkle with additional cheese and serve. This makes 4-6 servings at a price of 2.15 per plate. Having all the essentials prior to making this meal is truly a budget friendly meal.


  1. I love gnocchi. The meal looks great.

  2. I guess this is a bad time to tell you I bought a package of gnocchi from the store? But it's OK because I "cheated" BEFORE I saw your recipe. I'll do it!

  3. I'm going to try this tonight Keith! I'm trying to start cooking at least one "real" meal from scratch on Sundays! Thx!

  4. Was searching all over for a gnocchi recipe that sounding appetizing and I found this! Making it tonight

  5. I used store bought gnocchi that had to be used up but kept everything else the same. It's still cooking on the stove. My husband just tasted the gravy and said "WOW! That's good stuff!" I can't wait to eat!!! Thank you for a great recipe!

  6. Made this before with store bought gnocchi and making it again tonight minus the gnocchi because we don't have enough potatoes and we are snowed in. Goes well over biscuits too! Love the gravy!!!