Harold's Pan-Roasted Chicken with Potato Gnocchi
- 2 Tbsp. olive oil
- 1 bone-in, skin-on chicken breast (about 10 ounces)
- 4 ounces fresh potato gnocchi
- 3 ounces (about 1 cup) hen-of-the-wood mushrooms , separated
- 1 cup frozen peas
- 1 Tbsp. minced fresh thyme
- Salt and pepper
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.
Recipe from Top Chef: The Quickfire Cookbook © 2008 By Bravo Media, Chronicle Books.