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A close-up of comforting chicken thigh recipe with gnocchi, spinach, and crispy bacon in a creamy sauce.

Comforting Chicken Thighs and Gnocchi

This recipe brings together tender chicken, soft gnocchi, and wilted spinach in a creamy, savory sauce. It's a comforting meal perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 30 minutes
Simmer Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 4 slices bacon diced
  • 3 tablespoons unsalted butter
  • 1 sweet onion diced
  • 3 carrots peeled and sliced
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • 2 teaspoons Italian seasoning
  • 1/4 cup all-purpose flour
For the Sauce
  • 1/3 cup dry white wine
  • 4 cups chicken stock
  • 1 bay leaf
  • to taste Kosher salt and freshly ground black pepper
For the Finish
  • 3 cups leftover shredded rotisserie chicken
  • 1 (9-ounce) package gnocchi
  • 3 cups baby spinach chopped
  • 1/4 cup heavy cream
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh parsley leaves chopped

Equipment

  • Dutch Oven

Method
 

  1. Heat a large stockpot or Dutch oven over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon in the stockpot, and set aside.
  2. Reduce heat to medium; add butter to the stockpot, stirring until butter has melted, about 1-2 minutes. Add onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Stir in garlic and Italian seasoning until fragrant, about 1 minute.
  4. Whisk in flour until lightly browned, about 1 minute.
  5. Stir in wine, scraping any browned bits from the bottom of the pot.
  6. Stir in chicken stock and bay leaf; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
  7. Stir in chicken and gnocchi, and cook until gnocchi is tender, about 5 minutes.
  8. Stir in spinach, heavy cream, vinegar, and parsley until the spinach has wilted, about 2-3 minutes; season with salt and pepper, to taste.
  9. Serve immediately, garnished with bacon.

Notes

This dish is best served immediately. The bacon adds a nice salty crunch as a garnish.

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