Prepare bread: Preheat oven to 375 degrees. Place bread slices on a large sheet pan. Drizzle each bread slices with olive oil. Rub crushed garlic cloves on bread. Bake 5 minutes, or until toasted. Remove from oven and set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Chef Edi combines rich cheeses, smoked paprika, and crispy corn starch dredged chicken for an unforgettable 30 minute dinner.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| Garlic Toast | ||
| 8 slice(s) Hy-Vee Bakery Asiago Artisan Bread | ||
| 2 tbsp. Gustare Vita Olive Oil | ||
| 2 clove(s) Garlic, Crushed | ||
| Paprika Chicken and Gnocchi | ||
| 1 medium white onion, chopped | ||
| ½ c. Hy-Vee corn starch | ||
| 2 ½ tsp. smoked paprika, divided | ||
| Hy-Vee Salt | ||
| Hy-Vee ground black pepper | ||
| 1 package(s) (1-lbs.) Hy-Vee True boneless skinless chicken thighs , about 8 | ||
| 2 tbsp. Gustare Vita olive oil | ||
| ¼ c. Hy-Vee unsalted butter | ||
| ¼ c. rose wine | ||
| 1 can(s) (14.5-oz.) can Swanson chicken broth | ||
| 1 c. Hy-Vee sour cream | ||
| 2 package(s) (16-oz. each) Gustare Vita basil gnocchi | ||
| 4 oz. ricotta salata | ||
| 2 oz. Parmesano Reggiano | ||
Things To Grab
- Large sheet pan
- Medium bowl
- Large skillet with lid
- Whisk
- Meat thermometer
- Large pot
- Colander
Directions
In a medium bowl, mix together corn starch, 2 teaspoons smoked paprika and season with salt and pepper. Dip each chicken thigh into corn starch mixture and shake to remove excess. Set aside.
Heat a large skillet with olive oil and butter over medium heat. Add onion and cook for 1 minute, or until softened. Add chicken to skillet and sear 5 to 6 minutes per side or until deeply browned.
Pour in wine and broth, season with additional salt. Allow to simmer until slightly reduced, about 5 minutes. Remove chicken from skillet and set aside. Stir in sour cream and remaining ½ teaspoon smoked paprika until incorporated.
Return chicken to pan. Add chicken back to skillet; cover, and cook until chicken reaches an internal temperature of 165 degrees. Remove chicken from skillet.
Bring a large pot of lightly salted water to a boil. Add gnocchi and cook according to package directions. Once gnocchi float to the surface, about 3 to 4 minutes, drain. Toss gnocchi in sauce and mix in ricotta and Parmesano.
Divide the chicken, gnocchi, and bread between 8 serving plates and garnish with additional shredded Parmesano, if desired.
Nutrition facts
Servings
590 Calories per serving
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 100mg
- Sodium: 1220mg
- Total Carbohydrates: 67g
- Protein: 26g
Daily Values
0%
Iron 6%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 2%
Recommended Pairing
Recommended Pairing
Terredora Dipaolo Rosato Rose Wine