Braised Chicken with Gnocchi and Artichokes

While the Italians may have invented gnocchi, the French arguably perfected it with their love of soups and braises. This warm and comforting recipe features chicken, artichokes and gnocchi slow simmered in white wine and chicken stock. Topped with crème fraîche and fresh dill, the braising renders everything perfectly tender and mouthwatering.

After making this dish the second time around, I found that using two 6-ounce jars of DeLallo Marinated Artichoke Hearts, drained and reserved about 4 tablespoons of the marinade and added it to the braising liquid, added instant flavor to this slow-simmered dish. I also left the skin on the chicken for more flavor in the dish.Although amazing as a stand alone main course, I also serve this dish with a rustic French bread and side dish of steamed asparagus.

And as I think about it, this braised chicken dish, it reminds of the classic Southern dish, Chicken and Dumplings my Grand use to make when I was child. And while many of us are still waiting for Spring to begin and the snows to melt, this dish really hits the spot and is so filling with the lemony taste of dill.


Serves 2

2 chicken thighs and 2 chicken drumsticks
1 yellow onion
1/4 bunch fresh dill
2 tablespoons unsalted butter
1 tablespoon olive oil
Kosher salt, to taste
Ground black pepper, to taste
1/4 cup white wine
2 cups chicken broth
1/4 cup crème fraîche
2 cups artichoke hearts
8 ounces prepared gnocchi


Rinse chicken and pat dry with paper towel. Peel onion and mince. Rinse dill and roughly chop leaves, discarding stems.

Heat butter and olive oil in a large high-sided pan over medium-high heat. Season chicken all over with salt and pepper. When oil is shimmering, add chicken and cook until bottom is browned and lifts easily from pan, 3 to 4 minutes. Flip and cook until second side is browned, 3 to 4 minutes more. Remove chicken and set aside. Discard fat from pan.

Add onion to pan from chicken over medium heat and cook until soft and translucent, about 3 minutes. Add white wine and chicken broth and scrape up brown bits from bottom of pan.

Return chicken to pan, increase heat to high, and bring to a boil over high heat. Then cover and reduce heat to medium low. Braise, covered, until chicken is cooked through and pulling away from bone, 15 to 20 minutes. Remove, reserving liquid in pan, cover with foil to keep warm, and set aside.

Add crème fraîche to pan with braising liquid and whisk to combine. Increase heat to medium high. Add artichoke hearts and gnocchi and cook, covered, until warmed through, about 3 minutes. Taste and add salt and pepper as needed. Return chicken to pan and turn to coat, about 1 minute.

Divide chicken, artichokes, gnocchi, and braising liquid evenly between two pasta bowls. Garnish with dill and serve.


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Gnocchi with Spring Vegetables

Photo Credit: ABC’s “The Chew”, 2015

For years, I knew that the only way to make gnocchi and to enjoy it in a dish was by boiling them.

On day I was watching ABC’s “The Chew” and just happened to see Chef Jonathan Waxman explain how his most popular dish that is currently being served at his resturant Babutto in New York City, was an accident.

As it turned out, sauting the  gnocchi instead of boiling it ,makes for a crispy, yet fluffy version of gnocchi and I positively guarantee that you will never want to boil gnocchi again.

Now it is time to take a little  trip to New York City and see how my homemade version of this dish matches up with Chef  Waxman’s original recipe.

Yes, I know, as a true foodie, I  will make any excuse to take a road trip for a great meal, anywhere in the world…..

Serves 4

For the Gnocchi
4 russet potatoes (cooked for 1 hour & chilled)
8 cloves garlic (peeled, trimmed, cut in half & deveined)
1 sprig rosemary
3 Tablespoons flour
1 egg
2 Tablespoons olive oil
4 Tablespoons butter, divided
2 Tablespoons olive oil
2 cups asparagus, chopped
1 cup fiddle heads
2 cups ramps (chopped)
1 cup sugar snap peas
Sea salt, to taste
Freshly ground black pepper, to taste
1/4 cup Parmesan cheese, grated


For the Gnocchi:
Boil the potatoes with rosemary, garlic & a handful of salt. Rice the potatoes onto a lightly floured marble or wood surface. Dust the potatoes with the flour, and drizzle 1 teaspoon of olive oil on top. Form a small well and break the egg into the flour. Work the egg into dough adding flour when needed. Make sure not to overwork it or it will be tough. Do this for 2 to 3 minutes then let the dough rest.

Roll the dough into ¾ inch diameter tubes. Using a chef knife, whack the gnocchi into 1-inch lengths. When the gnocchi are finished freeze them for at least 1 hour.

Heat 2 tablespoons of butter and 2 tablespoons olive oil in a large skillet over medium-high heat. When the butter and oil are almost golden, add the frozen gnocchi and sauté for 3 minutes, moving them around so all sides start to turn golden.

Add the asparagus, ramps, fiddle heads and sugar snap peas and continue to cook for 2 minutes. Add the remaining butter and 2 tablespoons of cold water. Season with salt and pepper and toss in the Parmesan. Serve immediately.

Cook’s Note:
Make a large batch of gnocchi and freeze, just so you can have it on hand for a delicious and impromptu meal when unexpected guests arrive for dinner.