Australian Women's Weekly
Ingredients
Method
1.Preheat oven to moderate, 180°C (160°C fan-forced). Toss the chicken lightly in flour seasoned with salt and pepper; heat the oil and butter in a flameproof baking dish; add the chicken, cook until browned all over.
2.Add onion, carrot, celery and garlic; cook over medium heat until onion is softened. Add porcini and wine, bring to the boil; reduce heat, simmer until wine has almost evaporated. Add the stock and the swiss brown mushrooms.
3.Cover and bake in a moderate oven for about 1 hour or until chicken is very tender; cool.
4.Steam or boil whole unpeeled potatoes until tender; drain. Cool potatoes slightly, then peel. Mash the potatoes with a ricer, mouli or masher until smooth; stir in the milk, egg yolks, cheese, salt to taste and enough of the sifted extra flour to form a firm dough.
5.On a lightly floured surface, roll a quarter of the dough into a 2cm-thick sausage. Cut into 4cm 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.
6.Remove the chicken from the bones, discard bones; tear the chicken into small pieces. Return the chicken to the baking dish and reheat, sprinkle with the parsley leaves.
7.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.
8.Serve gnocchi with chicken.
Not suitable to freeze or microwave.
Note
