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Sauteed Chicken with Muscat Grapes and Gnocchi


Ingredients:4 people
  • olive oil
    1 spoon
  • egg gnocchi
    250 g
  • chicken
    1 X 1 kg 300
  • butter
    1 walnut
  • muscat grape
    1 good bunch
  • onion
    1
  • garlic
    1 clove
  • chicken broth
    1 litre
  • grated cheese
    50 g
  • seeded, seeded, pureed tomatoes
    2
  • Madeira
    5 cl
  • salt, ground pepper
    QS


Preparation:
  • Preparation time:25 minutes
  • Cooking time:35+20+12


First, cut the chicken into small pieces, brown them over high heat in a casserole dish with the oil (2 tbsp), salt and pepper

Put the Madeira in a sauté pan, add the Muscat seeds, simmer for 5 to 6 minutes.

Add the juice and 1/2 liter of broth to the casserole. Reserve the grapes.

Cover, cook over low heat, covered, for 35 minutes.

Melt in remaining oil and butter, chopped onion and garlic. Moisten with the rest of the broth, salt, pepper. Cover and simmer over low heat for 20 minutes. Add the grated cheese.

Cook the gnocchi for about 12 minutes in 3 liters of salted boiling water. Drain them, keep them warm.

Remove the chicken pieces from the cooking. Bone them. Cut them into slivers. Add them to the gnocchi.

Taste the sauce, season with salt and pepper if necessary, drizzle over the chicken and gnocchi.

Mix well.

Dish on serving platter

Garnish with reserved muscat grains.

Sauteed Chicken with Muscat Grapes and Gnocchi

By Chef Hubert