Ingredients
Scale
- 4 bone-in, skin-on organic chicken breast halves
- Sea salt and freshly ground pepper
- ½ cup All-purpose flour
- 4 tablespoons olive oil
- ½ cup finely chopped onion
- ½ cup finely chopped carrot
- ½ cup finely chopped celery
- 1 jalapeno, seeded and finely chopped
- ¼ teaspoon cayenne pepper
- 2 teaspoons finely chopped fresh thyme
- 6 cups organic chicken broth
- 1 package Italian Gnocchi
- ½ cup heavy cream
Instructions
- Season the chicken with salt and pepper. Pour flour onto a plate and dredge chicken in the flour and shake off excess. Set aside.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the chicken, skin side down, and cook until browned, about 3 minutes. Carefully turn the chicken over and brown the other side. Remove chicken and place on a plate.
- Add the onion, carrot, celery, jalapeno, cayenne, and thyme to the pot or Dutch oven. Cook until the onion is softened, stirring often, about 8 minutes. Return the browned chicken to the pot and add the chicken stock. Bring to a boil, then reduce heat to a simmer and cook for 30 minutes, until chicken is cooked through and can be easily shredded with a fork.
- Turn off heat and remove the cooked chicken, allowing it to cool for a few minutes. Remove the skin and bones and discard. Using 2 forks, shred the chicken, and then put it back into the pot.
- Return pot to a medium heat, add shredded chicken, and then stir in the heavy cream. Bring to a boil, add gnocchi and continue to cook 2 to 3 minutes. Remove from heat and season with salt and pepper to taste.
Notes
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