Harold's Pan-Roasted Chicken with Potato Gnocchi

By west757

During Season 1of Bravo's reality cooking show Top Chef, contestants were challenged to serve three plates of high-protein, high-carb, low-fat food for the cast of Cirque du Soleil's Ka. Challenge yourself in your own kitchen using this recipe!

Ingredients

• 2 * 2 Tbsp. olive oil
• 1 * 1 bone-in, skin-on chicken breast (about 10 ounces)
• 4 * 4 ounces fresh potato gnocchi
• 3 * 3 ounces (about 1 cup) hen-of-the-wood mushrooms , separated
• 1 * 1 cup frozen peas
• 1 * 1 Tbsp. minced fresh thyme
• * Salt and pepper

Details

Servings 4

Preparation

Step 1

Preheat oven to 425°.

Heat 1 tablespoon olive oil in a medium oven-safe pan over medium-high heat. Add the chicken, skin-side down, and brown for about 6 minutes. Flip chicken, and transfer pan to oven.

While chicken is roasting (about 20 minutes), add 1 the remaining 1 tablespoon olive oil to a large saute pan over medium-high heat. Add the gnocchi and mushrooms, and cook, stirring frequently, until mushrooms are softened and gnocchi is browning, about 7 minutes. Add the peas, then chicken stock and thyme. Cook until the mixture is thickened, and season with salt and pepper. Stir in any juices from roasted chicken.

To serve: Place the chicken on the plate and surround with mushroom, pea and gnocchi mixture. Pour the juices over the chicken and vegetables.