Chip Dip

24 oz. sour cream

3 tbs finely diced shallots 

1 tbs Worcestershire Sauce

4 tbs beef base

Mix all together and refrigerate overnight.

Chicken and Gnochi

 

SUN DRIED TOMATO CHICKEN AND GNOCCHI

yield: 4-6 SERVINGS

prep time: 20 MINUTES

cook time: 40 MINUTES

total time: 1 HOUR

Tender, juicy chicken thighs in an AMAZING garlicky sun dried tomato cream sauce. So simple, so good.

 4.94 stars (18 ratings)

INGREDIENTS:

• 1 (16-ounce) package cauliflower potato gnocchi
• 1 1/2 pounds boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons unsalted butter, divided
• 1 medium shallot, diced
• 1/2 cup sun dried tomatoes halves
• 1 tablespoon tomato paste
• 3 cloves garlic, minced
• 2 teaspoons chopped fresh thyme leaves
• 3 tablespoons all-purpose flour
• 1 3/4 cups chicken broth
• 1/4 cup dry white wine*
• 1/2 cup half and half
• 1 bunch kale, stems removed and leaves torn into bite-sized pieces
• 1/2 cup freshly grated Parmesan, about 2 ounces

DIRECTIONS:

1. Preheat oven to 400 degrees F.
2. In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.
3. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
4. Melt 2 tablespoons butter in a large skillet over medium heat.
5. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
6. Melt remaining 1 tablespoon butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in sun dried tomatoes, tomato paste, garlic and thyme, until fragrant, about 1 minute.
7. Whisk in flour until lightly browned, about 1 minute.
8. Gradually whisk in chicken broth and wine, and cook, whisking constantly, until slightly thickened, about 3-5 minutes. Stir in half and half until thickened, about 1-2 minutes; season with salt and pepper, to taste.
9. Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinkle with Parmesan.
10. Place into oven and bake until bubbly, about 10-12 minutes.
11. Serve immediately.

NOTES:

*Additional chicken broth can be used for white wine as a non-alcoholic substitute.