Gnocchi With Chicken And Mushrooms - cooking recipe

Ingredients

6 None chicken thighs, skin removed
1/4 cup all-purpose flour, seasoned
1 tbsp olive oil
1 tbsp butter, chopped
1 None medium yellow onion, chopped finely
1 None medium carrot, chopped finely
1 stalk celery, chopped finely
3 cloves garlic, sliced
.75 oz dried porcini mushrooms, rinsed
1/2 cup white wine
1 2/3 cups reduced-sodium chicken stock
8.75 oz chestnut mushrooms, halved
2 lbs desiree potatoes, or other red skinned potatoes
2 tbsp milk
2 None large egg yolks
1 oz Parmesan, finely grated
1 cup all-purpose flour (approximately)
1/3 cup flat-leaf parsley
1/3 cup butter, melted

Preparation

Preheat oven to 350\u00b0F. Toss the chicken lightly in seasoned flour. Heat the oil and 1 tbsp butter in a Dutch oven and add the chicken, cooking until browned all over.
Add onion, carrot, celery and garlic; cook over medium heat until onion is softened. Add porcinis and wine and bring to a boil; reduce heat and simmer until wine has almost evaporated. Add the stock and the chestnut mushrooms. Cover and bake for about 1 hour or until chicken is very tender; remove from oven and allow to cool.
Steam or boil whole unpeeled potatoes until tender; drain. Cool potatoes slightly, then peel. Mash the potatoes until smooth, then stir in the milk, egg yolks, Parmesan, seasoning to taste and enough flour to form a firm dough.
On a lightly floured surface, roll a quarter of the dough into a 3/4 inch-thick sausage. Cut into 1 1/2 inch lengths and shape each into an oval. Press and roll the dough with a floured fork to mark one side of the gnocchi (this helps the sauce to adhere later). Place on a lightly floured tray in a single layer. Repeat with the remaining dough. Cover and refrigerate for one hour.
Remove the chicken from the bones, discarding bones, and tear the chicken into small pieces. Return the chicken to the baking dish and reheat, the sprinkle with the parsley leaves.
Meanwhile, cook the gnocchi in batches in a large pan of gently boiling, salted water for about 3 minutes or until they float to the surface. Remove the cooked gnocchi from the water with a slotted spoon and drain well. Carefully toss gnocchi with hot melted butter.
Serve gnocchi with chicken.