Again this is one of those recipes that I love because it is easy but packed full of taste. It doesn’t take much time to make, and it doesn’t take too many ingredients but it is 100% sure to wow. Not tot mention that the second you garnish with fresh herbs, you are going to amp up your taste and eating with your eyes factor.
- 4 chicken thighs (Bone-in Skin on)
- 2 lemons
- Fresh Rosemary
- 1 1/2 cups chicken stock
- 1 lb gnocchi
- Salt and Pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- Parmasan cheese
Heat the oil and 1 Tablespoon of butter in a large skillet over medium. Season both sides of the chicken thighs with salt and pepper, and place them in the skillet, skin side down. Let sear for five minutes, then flip and sear another five. Do not move them in this time. You want a sizzle and for the skin to crisp. Slice one lemon and arrange the lemon slices in the pan with the chicken. After the second five minutes, flip the chicken one more time, where it’s skin-side up again, and flip the lemon circles. You want them to get a little charred too. If you need to drain off any extra fat, this is the time to do it.
Add the chicken stock and a pinch of fresh rosemary leaves to the pan, and bring to a light boil. Let the chicken cook in the stock another three minutes, then add the gnocchi, making sure each gnocchi is covered in the sauce. Make sure not to pour the stock on top of the chicken, because we want that skin crispy. Cover and let cook 3-5 minutes, on a medium heat, or until the gnocchi is softened and soaking up the liquid. Add in that last tablespoon of butter and a squeeze of lemon juice, and gently stir it all together.
If you want it more crispy, transfer to your oven on Broil for 3-5 minutes. You do want liquid and sauce though so don’t let it evaporate.
Take out and serve garnished with rosemary and parm cheese. Serves 3-4 people.