Chicken and Gnocchi

This is kind of a twist on chicken pot pie and chicken and dumplings. I posted it on Instagram and it seemed like a lot of you wanted the recipe. Plus it's SUPER easy. It takes about 25 minutes.

First, cook one medium chicken breast in the oven - then shred it with two forks. Or use leftover rotisserie chicken.

Ingredients
2 tablespoons of butter
some garlic minced, I used half a clove
3 small carrots, peeled and cut up
3 celery stalks, cut up
Peas
2 tablespoons of flour
2 cups of chicken broth
1/2 cup of milk
*I also used a few splashes of heavy cream!
Salt/Pepper to taste
Shredded Chicken.
Fresh made gnocchi (that I bought at Whole Foods)

Here is the thing about this recipe, you can sub whatever veggies you really want. I didn't use onion, but you can. I didn't use potatoes, since I used gnocchi) but you could. I didn't use corn but you can - really make it whatever you like.

First in a small sauce pan saute all your veggies in the butter. Saute them until they are as tender as YOU like them. I like veggies a little more al dente so I did about SEVEN minutes on medium high heat, while stirring.

Second add your flour and stir to coat quickly - do not let the flour burn. Start to boil some water if you are going to add gnocchi

Third add the chicken broth, milk, cream if you have it, and salt and pepper. Turn the heat down and let it simmer, it will thicken pretty quickly. Fourth add the chicken.

Now you can add your gnocchi. And you are done! Add more salt and pepper as needed.

Delicious.

Cornbread & Chicken & Broth! Oh my!

I had a desire a few days ago to make homemade cornbread and a roasted chicken.  I should have attempted to make baked beans too, but alas I didn't.  (I love those.)  And both turned out really nicely.  I have never made cornbread before.  I used this recipe: Cornbread

It's really so easy.  First you mix the dry ingredients together:

Then add the wet ingredients:

Put in the oven and presto chango:

When I roast a chicken I generally drizzle EVO all over it, sprinkle some salt and pepper and chopped garlic over it, and cut a few pieces of butter and lay it on top.  For this chicken I did the same but cut a lemon in half and put it inside the chicken, with a few cloves of garlic too.  And I put some fresh thyme on it and inside of it.  I cook it for around 1.5 hrs at 425 and then let it rest for 20 minutes (with foil over it.)  And it comes out as juicy as can be!

After we ate the chicken, I then took the carcus and put it in a pot of water and added an onion, lots of salt and some pepper to make a chicken broth.