- Prep
- 25 min
- Cook
- 45 min
- Total time
- 70 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 540 kcal
Quick summary
“This traditional stew combines chicken thighs cooked slowly in aromatic broth with vegetables and fluffy spoon gnocchi cooked in the sauce itself. A rustic and hearty dish that concentrates deep flavors in a single pot.”
What you need to know
- The initial browning of the chicken thighs with skin creates the caramelized base essential for the velvety sauce.
- The roux formed with the flour and the fat from the vegetables thickens the chicken broth evenly.
- The gnocchi dough must be handled quickly to maintain the soft and airy texture when steaming in the covered pan.
Ingredients
Main
- units (approx. 800g) Bone-in, skin-on chicken thighs
- tablespoons Extra virgin olive oil
- unit Chopped medium onion
- units Medium carrots in cubes
- stalks Chopped celery
- cloves Minced garlic
- cup All-purpose flour
- cups Chicken broth
- cup Whole milk
- tablespoons Salsa fresca picada
- teaspoon Chopped fresh thyme
- leaf Bay leaf
- cups All-purpose flour (for the gnocchi)
- teaspoon Baking powder
- teaspoon Salt (for the gnocchi)
- cup (55g) Cold unsalted butter, cubed
- cup Cold whole milk
Instructions
Principal
- Season the chicken thighs generously with salt and pepper. In a deep pan, heat the olive oil over medium-high heat. Brown the chicken skin-side down for 5-7 minutes, until crispy and golden. Flip and brown the other side for 3-5 minutes. Remove the chicken from the pan and set aside. The short answer is: the initial browning seals the juices and intensifies the flavor.
- In the same pan, add the onion, carrot, and celery. Sauté for 5-7 minutes, until they are soft and slightly caramelized. Add the minced garlic and cook for 1 minute, until fragrant. This step is crucial for building the aromatic base of the sauce. The most important tip is not to rush, allowing the vegetables to release their sweet flavor.
- Sprinkle wheat flour over the vegetables, stir for 1-2 minutes, forming a roux. Add the chicken broth gradually, stirring constantly to avoid lumps. Incorporate the milk, bay leaf, and thyme. Season with salt and pepper. The secret of this recipe is patience when thickening the sauce, ensuring a smooth and velvety texture. This is essential.
- Return the chicken to the pot, immersing it partially in the sauce. Reduce the heat to medium-low, cover, and cook for 20-25 minutes. The chicken should be tender and cooked through. The professional technique is to allow the slow cooking of the chicken in the sauce, absorbing all the flavors. This ensures maximum juiciness. Remove the bay leaf.
- Remove the chicken from the pan, transfer it to a cutting board. Remove the skin and bones, shredding the meat into large pieces. Discard skin and bones. Keep the sauce warm in the pan. This step can be done while the gnocchi cook, optimizing time. The most common mistake is not removing all the bones and cartilage from the chicken. Check carefully.
- While the chicken cooks, prepare the gnocchi. In a large bowl, mix flour, baking powder, and salt. Add the cold butter in cubes. Use a pastry cutter or your fingertips to incorporate until you get a crumbly mixture. The professional technique is to work the butter quickly, avoiding overheating the dough. This ensures light gnocchi.
- Add the cold whole milk to the flour mixture. Mix only until the dough comes together. Do not overwork, as this can make it tough. The short answer is: a slightly sticky dough is ideal for soft gnocchi. With a tablespoon, form small portions and place them delicately over the boiling sauce. Proceed calmly and carefully.
- As soon as the gnocchi are in the sauce, return the shredded chicken to the pan. Cover and cook for 10-15 minutes, until the gnocchi are cooked and tender. They should double in size and be fluffy on the inside. The most important tip is not to lift the lid. Steam is essential for them to rise perfectly. Be patient.
- Turn off the heat and mix in the fresh chopped parsley. Taste and adjust the seasonings if necessary. Serve immediately, ensuring each portion contains chicken, creamy sauce, and several fluffy gnocchi. In simple terms: this is a complete and comforting dish, ideal for sharing. The most important tip is to enjoy every bite. It is a real treat.
Chef's tips
- Brown the chicken thighs without moving them for the first 5 minutes so that the skin peels off naturally and becomes crispy.
- When adding chicken broth to vegetables with flour, pour in a steady stream while stirring vigorously to avoid lumps.
- Cook the spoon gnocchi with the pot well covered over low heat for 12 to 15 minutes without uncovering before the time.
Variations
- Add fresh or frozen peas in the last 5 minutes of cooking to give a vibrant green color and freshness.
- Incorporate half a teaspoon of grated nutmeg and lemon zest into the gnocchi dough to flavor.
- Finish the dish with button mushrooms sautéed in butter before serving over the stew.
Substitutions
- The bone-in thighs can be replaced by boneless thighs cut into medium pieces.
- Celery can be replaced by finely sliced leeks, maintaining the classic aromatic base.
- The whole milk in the gnocchi dough can be replaced by buttermilk or plain yogurt diluted in a little water.
How to store
Store leftover chicken and vegetables in a closed container under refrigeration for up to 3 days. Reheat over low heat with a little water or milk to restore the consistency of the thick sauce.
Can it be frozen?
Freeze only the chicken stew with vegetables for up to 2 months in an airtight container. It is not recommended to freeze ready-made gnocchi, as they lose their structure and fall apart when thawed.
What to serve with
Serve accompanied by fluffy white rice, roasted garlic mashed potatoes, or thick slices of crusty bread to dip into the creamy sauce.
Frequently asked questions
Can I make the recipe using cubed chicken breast?
You can use breast, but reduce the initial cooking time to 12 minutes to avoid the characteristic dryness of this lean meat.
What to do if the sauce starts to dry out before the gnocchi cooks?
Add half a cup of chicken broth or hot water to the edges of the pan before placing the spoonfuls of gnocchi dough.
How do I prevent the gnocchi from becoming heavy and hard?
Use very cold butter in the dough, do not knead the mixture and incorporate the milk only until the dry ingredients are moistened, keeping the dough rustic and light.
How to know if the gnocchi are completely cooked inside?
They double in size and become firm to the soft touch; you can cut one in half with a fork to check if the inside is cooked and spongy.
