Prepare bread: Preheat oven to 375 degrees. Place bread slices on a large sheet pan. Drizzle each bread slices with olive oil. Rub crushed garlic cloves on bread. Bake 5 minutes, or until toasted. Remove from oven and set aside.
Chef Edi combines rich cheeses, smoked paprika, and crispy corn starch dredged chicken for an unforgettable 30 minute dinner.
Click to watch Chef Edi make his Paprika Chicken with Gnocchi.
For more recipes from Chef Edi, visit HSTV.com
Servings and Ingredients
|8 slice(s) Hy-Vee Bakery Asiago Artisan Bread|
|2 tbsp. Gustare Vita Olive Oil|
|2 clove(s) Garlic, Crushed|
|Paprika Chicken and Gnocchi|
|1 medium white onion, chopped|
|½ c. Hy-Vee corn starch|
|2 ½ tsp. smoked paprika, divided|
|Hy-Vee ground black pepper|
|1 package(s) (1-lbs.) Hy-Vee True boneless skinless chicken thighs , about 8|
|2 tbsp. Gustare Vita olive oil|
|¼ c. Hy-Vee unsalted butter|
|¼ c. rose wine|
|1 can(s) (14.5-oz.) can Swanson chicken broth|
|1 c. Hy-Vee sour cream|
|2 package(s) (16-oz. each) Gustare Vita basil gnocchi|
|4 oz. ricotta salata|
|2 oz. Parmesano Reggiano|
Things To Grab
- Large sheet pan
- Medium bowl
- Large skillet with lid
- Meat thermometer
- Large pot
In a medium bowl, mix together corn starch, 2 teaspoons smoked paprika and season with salt and pepper. Dip each chicken thigh into corn starch mixture and shake to remove excess. Set aside.
Heat a large skillet with olive oil and butter over medium heat. Add onion and cook for 1 minute, or until softened. Add chicken to skillet and sear 5 to 6 minutes per side or until deeply browned.
Pour in wine and broth, season with additional salt. Allow to simmer until slightly reduced, about 5 minutes. Remove chicken from skillet and set aside. Stir in sour cream and remaining ½ teaspoon smoked paprika until incorporated.
Return chicken to pan. Add chicken back to skillet; cover, and cook until chicken reaches an internal temperature of 165 degrees. Remove chicken from skillet.
Bring a large pot of lightly salted water to a boil. Add gnocchi and cook according to package directions. Once gnocchi float to the surface, about 3 to 4 minutes, drain. Toss gnocchi in sauce and mix in ricotta and Parmesano.
Divide the chicken, gnocchi, and bread between 8 serving plates and garnish with additional shredded Parmesano, if desired.
Amounts Per Serving
- Total Fat: 27g
- Cholesterol: 100mg
- Sodium: 1220mg
- Total Carbohydrates: 67g
- Protein: 26g
Terredora Dipaolo Rosato Rose Wine