Italian Chicken with Buttery Gnocchi

By lorik

Makes 4 servings Prep time: 30 minutes Cook time: 3 1/2–4 hours (low)

Ingredients

• COMBINE:
• 2 Tbsp. Italian seasoning, divided
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 8 bone-in, skin-on chicken thighs
• 2 Tbsp. unsalted butter
• ADD:
• 1 Tbsp. minced fresh garlic
• 1/2 cup dry white wine
• 3/4 cup low-sodium chicken broth
• 1/2 cup half-and-half
• 1 1/4 cups grated Asiago, divided
• 2 oz. cream cheese, cubed
• Combine 1 Tbsp. Italian seasoning, salt, and pepper, then rub on all sides of thighs.

Preparation

Step 1

Melt butter in a sauté pan over medium–high. Sear thighs in 2 batches until brown on all sides, 8–10 minutes. Transfer thighs to a 4- to 6-qt. slow cooker; pour off all but 1 Tbsp. drippings from pan. Add garlic and remaining 1 Tbsp. Italian seasoning to pan; cook until fragrant, about 1 minute.

Deglaze pan with wine, scraping up any brown bits. Cook until wine is reduced by half. Stir in broth and half-and-half; heat just to a simmer.

Add 1 cup Asiago and cream cheese, whisking until cheeses melt and sauce is thickened; season with salt and pepper. Pour sauce over thighs. Cover slow cooker and cook thighs until tender on low setting, 31/2–4 hours. Transfer thighs to a serving platter and top with remaining 1/4 cup Asiago. Serve thighs with sauce.

Per serving: 469 cal; 31g total fat (16g sat); 203mg chol; 1012mg sodium; 5g carb; 1g fiber; 36g protein

Buttery Gnocchi:

COOK:
1 pkg. purchased gnocchi (17.6 oz.)
1 1/2 cups chopped fresh baby spinach

STIR IN:
4 Tbsp. unsalted butter, melted
Salt and black pepper to taste

Cook gnocchi according to package directions; drain and transfer to a bowl with the spinach. Stir in butter until gnocchi and spinach are coated; season with salt and pepper.

Per serving: 158 cal; 12g total fat (7g sat); 31mg chol; 377mg sodium; 13g carb; 1g fiber; 1g protein