Chicken and Chorizo One-Pot Gnocchi

This is a great mid-week meal to have up your sleeve, quick to prepare and, most importantly, very tasty!  Chorizo works so well in this sort of recipe as it flavours everything around it with its piquant garlicky, smoky paprika juices.

I use boneless, skinless chicken thighs as they are so easy but if you can only get hold of boned thighs just use them.   

 

Serves 4

Ingredients

500g pack of boneless, skinless Chicken Thighs

1 Chorizo Sausage (approx. 200g)

1 Red Onion

1 400g tin of Chopped Tomatoes

2 cloves of Garlic, finely chopped

500g pack of Fresh Gnocchi (in the chiller with the fresh pasta)

Salt and Black Pepper

• Preheat the oven to 220C (fan).
• Thinly slice the red onion and put it into a shallow oven dish.
• Take the skin off the chorizo (this is not essential but it can sometimes be a little chewy so I always remove it) then slice it into chunky pieces, add these to the dish.
• Check the chicken thighs and trim off any skin or fat if you need to, cut them in half lengthways then pop these in with the onion and chorizo.
• Tip the chopped tomatoes in, add the garlic and a light seasoning of salt and pepper then toss it all together, nestling the chicken thigh pieces into the bottom of the dish.
• Put it into the preheated oven and cook for 20 minutes.
• Take the dish out of the oven, pour in 200ml of boiling water then tip in the gnocchi, straight from the pack.  Mix together then put it back in the oven and time for another 20 minutes.
• After this time the chicken should be cooked and tender surrounded by thick, bubbling sauce and plump gnocchi.  
• Check the sauce for seasoning and add more salt and black pepper if you need to.
• Serve and enjoy!