| Chicken Cacciatore and Gnocchi with Gruyere and Parmesan |
Recipe type: Main
Ingredients
- For Chicken Cacciatore:
- Frying Chickens, each1
- Flour 30 g
- S&P tsp
- Olive Oil 30 ml
- Onion, medium dice 60 g
- Garlic, chopped 15 g
- Dried thyme 1 tbsp
- White wine 50 ml
- Brandy 30 ml
- Demi-glace 250 ml
- Tomato, canned diced 250 ml
- For Gnocchi with Gruyere and Parmesan:
- 1 kg potatoes, starchy
- 1 egg
- 350 g unbleached all-purpose flour
- 4 oz gruyere cheese
- 2 oz grated parmesan cheese
- salt & black pepper as needed
Instructions
- For Chicken Cacciatore: Cut chicken in to 8 pieces and dredge in flour seasoned with salt and pepper.
- Heat the oil in a heavy brazier and brown the chicken well. Remove the chicken from the pan. Degrease the pan, leaving 15 ml (1 tbsp) of fat.
- Add the onion and garlic and saute lightly. Add the thyme and continue sauteing.
- Deglaze the pan with white wine and gravy. Add the demi-glace and tomato.
- Return the chicken to the pan and season with salt and pepper. Cover and cook until the chicken is done, approximately 30 — 45 minutes.
- For Gnocchi with Gruyere and Parmesan: place unpeeled potatoes into a large saucepan and add enough cold salted water to cover them.
- When the potatoes are cooked place them into a colander to drain and allow the steam to dry them.
- Peel & mash the potatoes in mixer with the paddle attachment.
- Add the gruyere and parmesan.
- Add the egg and flour. Add salt and pepper as needed and mix until it’s all absorbed. (be sure to mix the egg immediately as the hot potato will cook the egg if left standing). Adjust dough consistency… more flour may be needed.
- Turn the potato onto a flour dusted table and lightly flour the top of the dough.
- Slice a fist sized piece from the dough ball and roll out into lengths that are about 3 cm thick.
- Working quickly while the dough is still warm, use a flexible knife to cut off 2 cm pieces. Slice off another fist sized piece and repeat until you have used all of the dough.
- Place the gnocchi onto a tray, leaving a space between each piece to prevent them from sticking together.
- Fill a large pot with water and salt and bring to the boil.
- Tap the gnocchi from the tray into the boiling water. This method will stop the boiling water from splashing your hands. Give them a little stir and leave to cook.
- Wait for them to reach the surface. When the gnocchi have all bobbed to the surface, they’re ready to serve. Scoop them out with a sieve, shake off the water and transfer them to a tray. Drizzle a little oil over them and give the tray a shake.
- Serve with appropriate sauce and garnish.
