Prep 30 mins
Cook 30 mins
Something to warm the soul. Great for a crisp fall evening to chase the chill away. Makes a big pot. Leftovers are even better the next day! Use your favorite gnocchi (Italian dumpling) recipe or try mine: http://www.recipezaar.com/328329 You will not need all of the dough from this recipe but you can freeze it for another meal.
- 2 cups gnocchi (Italian dumplings)
- 5 bone in skin on chicken thighs
- 1 medium onion
- 2 -3 stalks celery
- 1⁄2 cup baby carrots
- 5 plum tomatoes
- 1 garlic clove
- 1 (12 ounce) can tomato sauce
- 2 quarts water, about
- 2 tablespoons olive oil
- Chop onion, cellery, and carrots. Set aside. Simmer plum tomatoes for one minute to remove skin and chop. (You can use a small can of 'whole plum tomatoes' if you want to skip this step.) Smash the clove of garlic.
- Heat heavy bottom pot or dutch oven over medium with olive oil. Season chicken and brown on both sides. Remove chicken from pot along with some of the fat. Saute your onion, cellery, and carrots until onions are translucent.
- To the vegetables add back the chicken. Cover with the 5 plum tomatoes, tomato sauce, and about 2 quarts of water. Add the smashed clove of garlic.
- Cover pot with lid and simmer until vegetables are comepletely tender and chicken is cooked through.
- When chicken is thoroughly cooked remove from pot and carefully peel off the remaining skin and remove the chicken from the bone in big chunks. Set aside.
- Remove pot from heat and use an imersion blender to break down all of the vegetables. (If you do not have an imersion blender you can use a standing blender. Be careful!) Place chunked chicken back to pot and return to heat. Bring everything to a boil.
- Drop in your prepared gnocchi (dumplings) and cook until all of the dumplings float to the top.