INGREDIENTS

• 4 tbsp olive oil
• 6 boneless chicken thighs, halved
• 25g unsalted butter
• 2 banana shallots, finely sliced
• 2 cloves garlic, finely sliced
• 4 sprigs fresh thyme
• 300g mixed mushrooms, torn or sliced
• 150ml white wine
• 250ml chicken stock
• 400g store bought gnocchi
• 200ml double cream
• 1 tbsp chopped flat leaf parsley
• Sea salt & freshly ground black pepper

METHOD

1. Heat 2 tbsp of the oil in a large frying pan over a high heat. Season and brown the chicken all over until golden. Remove from the pan and set aside.
2. Add 1 tbsp more of the oil and the butter to the pan and fry the garlic and shallots with some extra seasoning and the thyme for a few minutes, before adding the mushrooms and frying for a further for 5 minutes until golden.
3. Return the chicken and add the wine and bubble for a couple of minutes then add the stock and simmer for 15 minutes.
4. Meanwhile, cook the gnocchi in boiling salted water until they float to the surface. Scoop out and add to the pan with the chicken. Add the cream and cook all together for 2-3 minutes then serve scattered with parsley.