|Photo: One-Pot Tomato & Olive Chicken with Gnocchi Recipe|
Serves: 4, On the table in: Up to 60 Minutes
4 large chicken thighs
3 tblsp olive oil, plus extra for drizzling
2 cloves garlic, peeled & crushed
1 small lemon, zest & juice
few sprigs thyme
4 heaped tblsp rough breadcrumbs
1 heaped tblsp roughly chopped flat-leaf Italian parsley
1 x 500g pack potato gnocchi
2 x 190g jars Sacla' Italian Tomato & Olive Stir-in
salt & freshly ground black pepper
Preheat the oven to 190°C, 375°F, Gas Mark 5.
Put the chicken in an ovenproof dish, drizzle with a little olive oil, add half the garlic, the lemon juice and some seasoning and rub well to coat. Sprinkle with the thyme.
Roast the chicken on the middle shelf of the oven for 20-25 minutes until golden, basting once or twice. Drain off any excess oil.
Meanwhile, make the breadcrumb mixture. Pour the rest of the oil into a small non-stick frying pan over a moderate heat. Add the rest of the garlic, then the breadcrumbs and fry for 3-4 minutes or until crisp and golden, stirring frequently. Remove from the heat, add the parsley and lemon zest and set aside.
Put a pan of salted water on to boil for the gnocchi. Add the gnocchi to the pan, bring back to the boil, then reduce the heat down a little and cook for 2-3 minutes or until they float to the surface. Drain in a colander.
Next, pour the Tomato & Olive Stir-in around the chicken along with 120ml boiling water, then carefully stir in the gnocchi, and bake for a further 5-8 minutes until the chicken is cooked through and the sauce is piping hot. Remove from the oven, scatter over the breadcrumbs mixture and serve. Buon Appetito!
Source: Sacla UK
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Roast Chicken with Sacla' Sun-Dried Tomato Paste
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