A Southern Favorite...Italian Style!

Hello All!!! So it's been 6 months since my last post and for that I give a huuuuuuuuuge I'M SORRY!!!!! Things got a little tight for a while and I didn't get to cook a lot but finally back in the swing of things and have two new ones for you tonight. First one is an Italian twist on a southern classic, chicken and dumplings!!!

This recipe has a different take on the dumplings part of the meal. The dumplings her are gnocchi, or potato dumplings. If you've never tried them, give them a shot, they're great. First things first, put a pot of water on to boil for your gnocchi. While the water is coming up to a boil, you can start the chicken and gravy part of the meal. In a large skillet, add a couple tablespoons of EVOO and brown your boneless, skinless chicken breasts, thighs, or both, cut into bite-size chunks. I used all breast meat for this, but the dark meat will give it a little bit richer flavor since it's a fattier cut of meat, so if you want that extra richness by all means go for the thighs. If you want a hint of that you could mix the two. Once you have the chicken browned remove it to a plate and cover with foil. You don't have to cook the chicken all the way through. Once the gravy gets going good you are going to add the chicken back into it to continue cooking through. After you get the chicken browned, add a drizzle more oil and the butter and add in your mushrooms, carrots, celery and bay leaf and season with salt and pepper. Once the vegetables are softened you add in your flour, stir and let it cook out for a couple minutes. At this point you add in your chicken stock and stir to combine. Slide your chicken back in and simmer to let the gravy thicken and the chicken to continue cooking. 

One  of the coolest parts of this dish is that you make a pesto to mix into the gravy. While the gravy is simmering away you combine your parsley, garlic, basil, pine nuts, Parmigiana-Regianno, salt and pepper. Two Rachael Tips: 1) Toast your pine nuts before you make the pesto. Toasting them will develop their flavor. It only takes a couple minutes on low to medium heat. When you can smell them they are ready to go! 2) Grate in your garlic or finely chop it and mash it with salt to form a paste. Sometimes the food processor can miss a piece or two and  leave big chunks of garlic. Since the pesto isn't really being cooked, just folded into the gravy, this could cause you to bite down on a chunk of raw garlic which you won't enjoy! So any way once you get the pesto ingredients into the food processor, hit it with the chicken stock and turn on. Stream in the EVOO till it comes together to form a nice consistency pesto!

While the gravy is continuing to thicken, the water should be boiling for your gnocchi. Salt the water and drop in the package of gnocchi. They are only going to take a couple minutes to cook. As soon as they float to the top, they are done. Once they are done drain them off. In a skillet melt the butter. Grate in your lemon zest and mix together. Roll the gnocchi in the lemon butter and season with salt and pepper and cook a couple minutes to brown a little on the edges. 

Fold in your pesto into the gravy and you're ready to serve! Put a few ladles of the gravy mixture into a bowl and top with the gnocchi and you're done!! This one is really good. It's a healthier alternative to the traditional chicken and dumplings and it is a really hearty, comfort food kind of meal. Give it a try, you'll love it!! Until the next one, Happy Cooking!!






Italian Chicken and Dumplings 

5 Tbs. EVOO, divided
2 Lbs. chicken tenderloins, diced into bite-sized pieces
4 Tbs. butter, divided
12 large white mushroom caps, sliced
1 C. shredded carrots, store bought
4 Ribs celery from the heart, very thinly sliced
1 - 2 Bay leaves
3 Tbs. all-purpose flour
3 C. chicken stock, divided
1 C. basil leaves
1 Clove garlic
A generous handful parsley leaves
A handful pine nuts, lightly toasted
A couple handfuls grated Parmigiano-Reggiano
1 Lemon, zested
2 (10oz.-12oz.) packages, fresh gnocchi
Salt and freshly ground black pepper

Place a large pot of water on to boil for gnocchi.
 
Heat a pot with 1 tablespoon EVOO, a turn of the pan, over medium-high heat. Add chicken, season with salt and pepper, and lightly brown. Remove to a plate and add another tablespoon of EVOO and 2 tablespoons butter and heat. Add mushrooms, carrots, celery, and bay leaf, season with salt and pepper. Soften 5 minutes, sprinkle in flour and cook 2 minutes. Whisk in 2½ cups stock, slide the chicken back into the pot and simmer to allow sauce to thicken.
 
Place the remaining ½ cup stock in food processor with basil, parsley, garlic, pine nuts and cheese, salt and pepper. Turn processor on and pour in the remaining few tablespoons EVOO.
 
Melt 2 tablespoons butter in a skillet over medium heat with the zest of 1 lemon.
Salt cooking water and drop gnocchi in the water, cook until the gnocchi floats, drain and add to the lemon butter and season with salt and pepper, to taste. Toss the gnocchi 2 - 3 minutes in lemon butter until light golden at edges.
 
Turn heat off chicken and stir in pesto sauce. Serve the chicken in shallow bowls and top with lemon butter dumplings.