Directions
- 1Generously season chicken chest with salt, pepper, garlic powder, cayenne pepper, red pepper flakes, thyme, oregano, and dried basil.
- 2Finely dice a large shallot.
- 3Crush and roughly chop some garlic.
- 4In a heavy bottom pot over medium high heat, add a generous amount of olive oil.
- 5Carefully lay in the chicken and cook until fully cooked, in batches if necessary.
- 6Remove the cooked chicken and either chop or shred it.
- 7Add a little more olive oil to the pot, then add the garlic and shallots.
- 8Squeeze in a little bit of tomato paste.
- 9Add in sun-dried tomatoes.
- 10After a few minutes, add a whole lot of chicken stock.
- 11After about 15 minutes, add in heavy cream and a good amount of Parmigiano Reggiano cheese.
- 12Let it simmer to thicken up.
- 13After about 20 minutes, salt to taste.
- 14Add in cold butter, the cooked chicken, gnocchi, and a handful of spinach.
- 15Cover and let it cook for 5 minutes.
Ingredients
- 1 chicken chest
- salt
- pepper
- garlic powder
- cayenne pepper
- red pepper flakes
- thyme
- oregano
- dried basil
- 1 large shallot, finely diced
- garlic, crushed and roughly chopped
- olive oil
- tomato paste
- sun-dried tomatoes
- chicken stock
- heavy cream
- Parmigiano Reggiano cheese
- cold butter
- gnocchi
- 1 handful spinach
Equipment
heavy bottom pot
Tips
- Don't overcrowd the pot when cooking chicken; do it in batches if necessary.
- Add more seasoning if you can still see chicken after initial seasoning.
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