1.5 lbs boneless, skinless chicken thighs, trimmed, cut into 1 inch pieces
1/2 c. all purpose flour
2 Tbsp EVOO, divided
1/2 tsp salt, divided
1/2 tsp pepper, divided
2 c. diced carrots
1 c. sliced celery
1 medium onion, diced
1 tsp dried thyme
2 c. chicken broth or stock
Instructions
Bring a large saucepan of water to a boil. Add gnocchi and cook, stirring frequently, for 2 minutes. Stir in peas and cook until gnocchi are tender, 1-2 minutes more. Drain.
Meanwhile, toss chicken with flour in a bowl until coated. Heat 1 Tbsp oil in a lrg skillet over medium-high heat. Transfer the chicken to the pan and sprinkle with 1/4 tsp salt and pepper(reserve remaining flour in bowl). Cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer chicken to a plate.
Add the remaining 1 Tbsp oil to the pan. Add carrots, celery, onion, and the remaining 1/4 tsp salt and pepper; cook, stirring occasionally, until the veggies are crisp-tender, 5-7 minutes. Sprinkle the reserved flour over the veggies; stir to coat. Stir in broth and the chicken. Cook, stirring occasionally, until stew is thickened, about 3 minutes. Add the gnocchi and peas and cook, gently stirring, until the gnocchi are hot, about 2 minutes.
Serving
Suggestions
1c - 18g protein; calories - 280
Originally Submitted
1/9/2015
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