Chicken Paprikash with Gnocchi


  • 8 pieces bone-in, skin-off chicken (legs and thighs or thighs and breasts)
  • Salt and pepper
  • Flour for dredging chicken, plus 2 tablespoons
  • 3 tablespoons extra virgin olive oil (EVOO), divided
  • 4 tablespoons butter, divided
  • 1 cubanelle Italian frying pepper, seeded and finely chopped
  • 1 roasted red pepper, finely chopped
  • 1 large onion, finely chopped
  • 4 large cloves garlic, finely chopped
  • 3 tablespoons sweet paprika
  • 1/2 cup white wine
  • 1 can petite diced tomatoes (15 ounces)
  • 2 cups chicken stock
  • 1 pound fresh gnocch, from the refrigerated section at the grocery store
  • A few grates of nutmeg
  • 1/2 cup flat leaf parsley (a couple of handfuls of leaves), finely chopped
  • 1 cup sour cream


Skin the chicken pieces if the butcher did not do it for you, then season liberally with salt and pepper. Dredge the chicken pieces in flour and shake off the excess.

Heat 2 tablespoons EVOO, two turns of the pan, in a large Dutch oven over medium-high to high heat. Add four pieces of chicken and brown them on both sides, then remove to a plate. Add another tablespoon EVOO and brown the remaining chicken pieces. Reserve all the browned chicken on a plate.

Reduce the heat under the pan a little and add 2 tablespoons butter. Add the peppers, onion and garlic to the butter. Add 2 tablespoons flour and cook for 5 minutes, stirring frequently. Season with salt, pepper and paprika and stir in the wine. Cook for 30 seconds, then add the tomatoes and stock and whisk to combine the sauce. Slide the reserved chicken into the pot and reduce the heat to simmer, medium-low. Cover the pot and cook for 15 minutes, turning occasionally.

Bring a pot of water to a boil for the gnocchi. Boil the gnocchi for 3-4 minutes until they float to top of the pan and drain well.

Heat the remaining 2 tablespoons butter in a skillet over medium to medium-high heat. Add the gnocchi, season with salt, then add the nutmeg and parsley. Cook for 2-3 minutes, turning occasionally.

Add a couple of ladles of the chicken sauce to a bowl and stir in the sour cream. Add the bowl contents back to the pot and gently stir to combine. Turn off the heat.

Serve the chicken topped with the sauce and with gnocchi alongside.

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Rachael Ray