Our Favourite Recipes
Tomato & Olive Chicken with Gnocchi
This chicken casserole recipe brings bold Italian flavours to the dinner table with minimum effort. Use chicken thighs for richness, and a jar of Sacla' Tomato & Olive Intenso to add a sunny Mediterranean depth. Your new family favourite.
Dairy Free
Buon Appetito
Ingredients
- 4 large chicken thighs
- 1 small lemon, zest & juice
- 3 tbsp. olive oil, plus extra for drizzling
- 2 garlic cloves, peeled & crushed
- Salt & black pepper to taste
- Few thyme sprigs
- 4 tbsp. breadcrumbs
- 1 tbsp. flat-leaf parsley, roughly chopped
- 1 x 500g pack potato Gnocchi
- 120ml water, boiling
- 2 x 190g jars Sacla’ Tomato & Olive Intenso
Method
- Preheat oven to 190°C/375°F/Gas mark 5
- Place the chicken in an ovenproof dish with lemon juice, a drizzle of olive oil, half the garlic and seasoning
- Rub well to coat and sprinkle with thyme
- Roast on middle shelf for 20-25 minutes until golden, basting once or twice
- Drain off any excess oil
- Meanwhile, pour the rest of the oil into a small non-stick frying pan over a moderate heat
- Add the rest of the garlic and the breadcrumbs
- Fry for 3-4 minutes, or until crisp and golden, stirring frequently
- Remove from heat, add the parsley and lemon zest and set aside
- Cook the gnocchi in a pan of boiling, salted water for 2-3 minutes or until they float to the surface
- Drain in a colander
- Pour the Sacla’ Stir-in around the chicken with 120ml boiling water
- Carefully stir in the gnocchi, and bake for a further 5-8 minutes, until chicken is cooked through and sauce is piping hot
- Remove from oven, scatter over the breadcrumbs mixture and serve
