Roast Chicken with Herb Gnocchi and White Wine Sauce

INGREDIENTS

• 2 chicken legs
• 3 tbsp olive oil
• 20g butter
• 300g gnocchi
• 2 shallots, finely sliced
• 2 cloves garlic, finely sliced
• 150ml white wine
• 100ml chicken stock
• 200ml double cream
• Small handful flat leaf parsley, finely chopped
• Handful chives, finely chopped
• Sea salt & freshly ground black pepper
• Lamb’s lettuce or watercress, to serve

METHOD

1. Rub the chicken thighs all over with 2 tablespoons of the olive oil then sprinkle with salt and pepper and place into your air fryer basket to cook at 200°C for 20 - 25 minutes, until cooked through and golden.
2. Add the butter and the remaining olive oil to a large non-stick pan and add the gnocchi. Pan-fry for 5 -6 minutes, stirring often, until the gnocchi is crisp and golden. Remove from the pan with a slotted spoon and set aside.
3. To the same pan, add the shallots and sauté for 5 minutes, until softened. Add the garlic and cook for a couple of minutes, until fragrant, then pour in the white wine and allow to bubble for 2 - 3 minutes to reduce slightly. Add the chicken stock and cream and bring to the boil. Cook for a further 3 - 4 minutes to thicken the sauce then stir through the chopped herbs and crispy gnocchi.
4. Serve the gnocchi with the cooked chicken thighs and add a little lamb’s lettuce or watercress salad to finish.