- 2 onion
- 2 carrot
- 4 garlic cloves
- 400g chestnut mushrooms
- 2 chicken stock cube
- 24g dried porcini mushrooms
- 500g diced chicken leg
- 2 tbsp aged balsamic vinegar
- 800g chopped tomatoes
- 800g gnocchi
- 200g cavolo nero
- 400ml boiling water
- 1 tbsp + 2 tsp olive oil
- Sea salt
- Freshly ground pepper
- Large pan
- 1.
Pop the dried porcini mushrooms into a small heatproof bowl and cover with boiling water. Leave for 5 mins to soak.
- 2.
While the porcini soak, peel and finely chop the onion and carrot. Peel and grate the garlic cloves. Thickly slice the chestnut mushrooms.
- 3.
Drain the porcini mushrooms and rinse well under a cold tap. Crumble the stock cube into a jug. Add the rinsed porcini mushrooms. Pour over 400ml boiling water. Stir well and leave to infuse and soften.
- 4.
Set a large pan on a medium heat. Drizzle in 1 tbsp olive oil. Add the chicken and fry for 5 mins, turning once or twice, till golden. Add the onion and carrot. Cook for a further 5 mins till the onion has softened, stirring now and then.
- 5.
Add the garlic and mushrooms to the pan and cook for another 5 mins till the mushrooms have softened slightly.
- 6.
Pour in 1 tbsp balsamic vinegar, the porcini mushrooms and their infused stock and the chopped tomatoes. Stir everything together. Pop on a lid. Simmer on a gentle heat for 20 mins.
- 7.
While the chicken is simmering, finely shred the cavolo nero, discarding any tough woody ends. After 20 mins, taste the stew and add salt and pepper to taste. Drop in the gnocchi and stir. Add the cavolo nero and stir. Pop the lid back on and cook for 5 mins till the cavolo nero has wilted and the gnocchi is cooked.
- 8.
Spoon the chicken and gnocchi dumplings into a couple of warm bowls. Drizzle 1 tsp olive oil over each bowl and serve.