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Braised Chicken with Gnocchi and Artichokes
2 servings Easy
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Ingredients (12)

  • 2 chicken thighs and drumsticks
  • 1 yellow onion
  • 1/4 bunch fresh dill
  • 2 packets unsalted butter
  • 1 tablespoon olive oil
  • Kosher salt
  • Black pepper
  • 1/4 cup white wine
  • 2 cups chicken broth
  • 1/4 cup crème fraîche
  • 2 cups artichoke hearts
  • 8 ounces gnocchi
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Braising is typically a two-step process. The first is a quick sear for a crisp exterior, without cooking all the way through. The second is partway submerging in flavorful liquid, then covering to finish cooking through while your meat or vegetables absorb flavor from the liquid.


  1. 1Remove chicken skin and discard. Rinse chicken and pat dry with paper towel. Peel onion and mince. Rinse dill and roughly chop leaves, discarding stems.
  2. 2Heat butter and olive oil in a large high-sided pan over medium-high heat. Season chicken all over with salt and pepper. When oil is shimmering, add chicken and cook until bottom is browned and lifts easily from pan, 3 to 4 minutes. Flip and cook until second side is browned, 3 to 4 minutes more. Remove chicken and set aside. Discard fat from pan.
  3. 3Add onion to pan from chicken over medium heat and cook until soft and translucent, about 3 minutes. Add white wine and chicken broth and scrape up brown bits from bottom of pan.
  4. 4Return chicken to pan, increase heat to high, and bring to a boil over high heat. Then cover and reduce heat to medium low. Braise, covered, until chicken is cooked through and pulling away from bone, 15 to 20 minutes. Remove, reserving liquid in pan, cover with foil to keep warm, and set aside.
  5. 5Add crème fraîche to pan with braising liquid and whisk to combine. Increase heat to medium high. Add artichoke hearts and gnocchi and cook, covered, until warmed through, about 3 minutes. Taste and add salt and pepper as needed. Return chicken to pan and turn to coat, about 1 minute.
  6. 6Divide chicken, artichokes, gnocchi, and braising liquid evenly between 2 bowls. Garnish with dill and serve.
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