Smoky Braised Chicken and Gnocchi

My friend Lori flew to Colorado yesterday for some R&R in Breckenridge. She stayed with us last night and one of the reasons she wanted to stay was to have a meal made by me. NO pressure there, right? Since it was a weeknight and I had to work I found this recipe in the binder that looked to be fairly easy and quick.  It was good but I haven’t decided yet if it’s going in the “keep” pile or not. At least our guest was happy. I served it with some salad and steamed broccoli. Dessert was Chocolate Stuff (recipe to follow) with Earl Grey ice cream.  This recipe is from the December 2007 edition of Real Simple Magazine.

Smoky Braised Chicken and Gnocchi

Hands-on time: 10 minutes

Total time: 1 hour

Serves 4

4 chicken legs (drumsticks and thighs)

Kosher salt & pepper

1 tablespoon olive oil

4 cups low-sodium chicken broth

1 tablespoon smoked or hot paprika (I used smoked)

2 yellow onions, cut into wedges

1 pound gnocchi (refrigerated or shelf-stable)

Heat oven to 400°.  Pat the chicken dry with a paper towel and season with 1 teaspoon salt and ½ teaspoon pepper. Heat the oil in a large ovenproof saucepan (I used my Le Creuset dutch oven) over medium high heat. Add the chicken, skin-side down, and cook until the skin is crisp, about 5 minutes (I had to do this in two batches). Turn the chicken and add the broth, paprika, and onions. Transfer to oven and cook, uncovered, for 30 minutes. Add the gnocchi and continue cooking until the gnocchi are cooked through, about 15 minutes. Divide among individual plates.