Gluten-Free Chicken Cacciatore with Cauliflower Gnocchi

Instructions

1. 1Combine the about 680 g Chicken Thighs, 1 tsp Salt, and 1/2 tsp Black Pepper in a medium bowl, tossing to coat the chicken evenly.
2. 2Heat the 2 tbsp Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, aiming for approximately 200°C. Add the seasoned about 680 g Chicken Thighs to the hot pot and cook for 3 to 4 minutes per side, until well browned on all surfaces. Remove the browned chicken from the pot and set it aside on a clean plate.
3. 3Add the 1 medium Onion (diced into 1.27 cm pieces), 1 medium Bell Pepper (diced into 1.27 cm pieces), and about 225 g Mushrooms (sliced) to the same pot. Cook over medium-high heat, stirring occasionally, for 5 to 7 minutes, until the vegetables have softened. Add the 4 cloves Garlic (minced) and cook for 1 minute more, stirring constantly, until you can smell its fragrance.
4. 4Stir in the about 790 g Canned Diced Tomatoes, 2 tbsp Tomato Paste, 1 tsp Dried Oregano, 1 tsp Dried Basil, and 1/2 cup Chicken Broth. Use a wooden spoon to scrape the bottom of the pot, loosening any browned bits that are stuck there.
5. 5Return the browned about 680 g Chicken Thighs to the pot, nestling them into the sauce. Increase the heat to bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot with a lid, and cook for 30 to 40 minutes. The chicken is done when it is tender and cooked through, reaching an internal temperature of 74°C when measured with a meat thermometer.
6. 6While the chicken simmers, bring a large pot of water to a rolling boil over high heat. Carefully add the about 450 g Cauliflower Gnocchi to the boiling water and cook for 2 to 3 minutes, or until the gnocchi float to the surface. Drain the cooked gnocchi thoroughly.
7. 7Serve the chicken cacciatore immediately, spooning the chicken and sauce over the cooked about 450 g Cauliflower Gnocchi.

Substitutions

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