- 2 whole chicken legs (drumstick and thigh) – bone in, skin on
- 1 package, gluten free gnocchi
- 1 medium sweet potato
- 2-3 cups baby kale
- 1 cup half and half (or heavy cream)
- zest and juice of one lemon
- 1/2 cup parmesan flakes
- 1 bunch fresh sage
- 1 Tbsp. dried parsley
- 1 tsp. Nature’s (split between seasoning the chicken and seasoning the sauce)
- 1 Tbsp. olive oil
- 1 Tbsp. salted butter
Heat oil and butter in a large, oven safe pan. Season your chicken legs on all sides. Sear in the pan on both sides for about 6-7 minutes each. Remove to a plate. (The chicken will not be cooked through yet, but it will finish off in the oven.) With the heat off, but the oil/butter still hot, toss in the chopped sage so it begins to fry and flavor the oil.
In a bowl combine half and half (or cream), the zest and juice of a lemon, and cooked sweet potato (I steamed mine in the microwave). Then add the dried parsley and remaining Nature’s Seasons and combine.
Cook gnocchi to package directions (boil til they float) then add to the pan with oil/butter and sage and toss until coated.
***NOTE***reserve about a cup of the gnocchi water. You’ll use this later.
Add baby kale and cook on low heat until wilted. Deglaze the pan with a splash of gnocchi water. Also, use about 1/4 cup of gnocchi water to loosen up the sweet potato sauce and then add to the pan.
Place the chicken legs on top and cook in a 350 degree oven for 30 minutes.
Remove from oven and sprinkle with flaked parmesan. Return to the oven for another 10 minutes.
Wine Pairing Suggestion
Bread and Butter Pinot Noir