Recipe by Wine Club Member Mike Haines (Serves 4 to 6)
Chicken:
8 bone-in chicken thighs
Kosher salt and freshly ground pepper
2 tablespoons olive oil
1 large onion, diced
1 large green bell pepper, diced
2 cloves garlic, sliced
2 cups Cabernet Sauvignon
2 cups high-quality chicken stock
6-8 sprigs fresh thyme
2 teaspoons minced rosemary
Gnocchi:
1 (15-oz container) whole milk ricotta
2 eggs, lightly beaten
1 cup freshly grated Parmesan, plus extra for serving
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh sage
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 cup all-purpose flour
2 tablespoon butter
2 tablespoons olive oil
Rinse the chicken and pat dry with paper towels. Sprinkle both sides with salt and pepper. Heat a skillet large enough to hold all of the chicken in a single layer over medium-high heat. Add the olive oil and chicken skin-side down. Cook until the chicken is browned, about 5 minutes. Turn and brown the other side for about 3 minutes. Remove to a plate using tongs.
Drain all but 1 tablespoon of the fat in the skillet and return the skillet to the stove and heat over medium-high heat. Add the onion, bell pepper and garlic. Cook until softened, about 5 minutes. Add the wine, bring to a boil and cook for 5 minutes to reduce the liquid slightly. Add the stock, thyme and rosemary and bring to a boil. Return all of the chicken to the skillet skin-side up. Reduce the heat to low and cook on a simmer until the chicken is nearly tender, about 40 minutes. Turn the chicken and cook for 10 minutes. Increase the heat to high and cook until the liquid begins to thicken, about 5 minutes.
While the chicken is cooking, make the gnocchi.
Combine the ricotta, parmesan, eggs, chives, parsley, sage, salt and crushed red pepper in a large bowl. Stir in the flour, 1/4 cup at a time, stirring to combine after each addition. Stop adding flour after the dough starts to become dry.
Bring a pot of salted water to a boil over high heat. Drop a small spoonful of the dough into the water. If the dough falls apart, add more flour to the dough mixture and repeat. When the dough reaches the right consistency, drop by small spoonfuls into the water a few at a time. When they rise to the surface, transfer to a plate.
Melt the butter and olive oil in a large nonstick skillet over medium-high heat. When it begins to bubble on the edges, add the gnocchi and carefully turn to coat evenly. Cook until the gnocchi are warmed through.
Divide the gnocchi and chicken between four shallow bowls. Spoon some of the pan sauce around the bowl and sprinkle with extra cheese.
8 bone-in chicken thighs
Kosher salt and freshly ground pepper
2 tablespoons olive oil
1 large onion, diced
1 large green bell pepper, diced
2 cloves garlic, sliced
2 cups Cabernet Sauvignon
2 cups high-quality chicken stock
6-8 sprigs fresh thyme
2 teaspoons minced rosemary
Gnocchi:
1 (15-oz container) whole milk ricotta
2 eggs, lightly beaten
1 cup freshly grated Parmesan, plus extra for serving
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh sage
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
1 cup all-purpose flour
2 tablespoon butter
2 tablespoons olive oil
Rinse the chicken and pat dry with paper towels. Sprinkle both sides with salt and pepper. Heat a skillet large enough to hold all of the chicken in a single layer over medium-high heat. Add the olive oil and chicken skin-side down. Cook until the chicken is browned, about 5 minutes. Turn and brown the other side for about 3 minutes. Remove to a plate using tongs.
Drain all but 1 tablespoon of the fat in the skillet and return the skillet to the stove and heat over medium-high heat. Add the onion, bell pepper and garlic. Cook until softened, about 5 minutes. Add the wine, bring to a boil and cook for 5 minutes to reduce the liquid slightly. Add the stock, thyme and rosemary and bring to a boil. Return all of the chicken to the skillet skin-side up. Reduce the heat to low and cook on a simmer until the chicken is nearly tender, about 40 minutes. Turn the chicken and cook for 10 minutes. Increase the heat to high and cook until the liquid begins to thicken, about 5 minutes.
While the chicken is cooking, make the gnocchi.
Combine the ricotta, parmesan, eggs, chives, parsley, sage, salt and crushed red pepper in a large bowl. Stir in the flour, 1/4 cup at a time, stirring to combine after each addition. Stop adding flour after the dough starts to become dry.
Bring a pot of salted water to a boil over high heat. Drop a small spoonful of the dough into the water. If the dough falls apart, add more flour to the dough mixture and repeat. When the dough reaches the right consistency, drop by small spoonfuls into the water a few at a time. When they rise to the surface, transfer to a plate.
Melt the butter and olive oil in a large nonstick skillet over medium-high heat. When it begins to bubble on the edges, add the gnocchi and carefully turn to coat evenly. Cook until the gnocchi are warmed through.
Divide the gnocchi and chicken between four shallow bowls. Spoon some of the pan sauce around the bowl and sprinkle with extra cheese.
