Please enter the email you’re using for this account.
Alcohol in the red wine lends a rich flavor to the already moist dark meat chicken cutlets, or choose the smaller and cleaner pargiyot. (Simchi, my favorite butcher, clued me in on this secret.) I made this early, tasted it, and then put it away to serve the next day. It tasted even better after sitting in the sauce overnight.
1 package beef fry, coarsely chopped (in a pinch you can use pastrami to get the smoky taste)
1 pound (455 grams) dark meat chicken or pargiyot
3 tablespoons chopped fresh parsley, divided
8 ounces (225 grams) large mushrooms, quartered
1 large sweet onion peeled and sliced
3 cubes Gefen Frozen Garlic, defrosted
1 and 1/2 cups Shiloh Merlot or other dry red wine (see note)
1 and 1/4 cups chicken broth, divided
4 teaspoons all-purpose flour
salt and pepper to taste
1 (16-oz./454-g.) package Bartenura Gnocchi
Sauté beef fry in large nonstick skillet over medium-high heat until crisp.
Using slotted spoon, transfer to bowl, leaving the fatty oil. Set aside.
Sprinkle chicken with salt, pepper, and one tablespoon parsley.
Add to drippings in skillet. Sauté until cooked through, about six minutes per side; transfer to a dish and cover, while keeping the skillet on the fire. Place dish with chicken in oven to keep warm.
Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).
Add mushrooms and onions to skillet; sprinkle lightly with salt and pepper. Sauté until brown, about four minutes.
Add garlic; toss 10 seconds and then add wine, one cup broth, beef fry, and one tablespoon parsley. Bring to boil, stirring occasionally. Boil 10 minutes.
Meanwhile, place flour in small cup. Add remaining broth, stirring until smooth.
Add flour mixture to sauce. Cook until sauce thickens, three to four minutes.
Season sauce to taste with salt and pepper.
Remove chicken from oven and chunk into bite-size pieces. Add to sauce and warm and let sit for flavors to meld.
Prepare gnocchi according to package directions.
Spoon two tablespoons of gnocchi on the bottom of a martini glass, then two scoops of the chicken mixture.
Drizzle with sauce. Garnish with some chopped fresh parsley.
How Would You
Rate this recipe?
Please log in to rate
Reviews