Grilled Mediterranean Chicken with Gnocchi, Mushrooms & Sweet Corn
by Jessica Hughes
Grilled Mediterranean Chicken with Gnocchi, Mushrooms & Sweet Corn
Jessica Hughes
Author:
Jessica Hughes
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
It's the kind of dinner that looks like you fussed and didn't. Chicken thighs sit in a little wine, olive oil, and our Mediterranean blend while you do the rest of your day — then they hit the grill. Everything else happens in one skillet: mushrooms browned deep, sweet corn off the cob because it's that time of year, gnocchi folded in with butter. Herbs and a fistful of cheese at the end and you call it.
Marinate the chicken. Combine thighs with ¼ cup wine, 1 tbsp olive oil, and the Mediterranean blend. Let sit 30 minutes at room temp, or up to overnight in the fridge.
Grill the chicken. Heat the grill to medium-high. Grill the thighs 5–7 minutes per side, until nicely charred and cooked through (165°F). Pull and let rest while you build the rest.
Boil the gnocchi. Cook in well-salted water until they float, 2–3 minutes. Drain and toss with a little olive oil so they don't stick. Set aside.
Soften the aromatics. In a large skillet over medium, melt 1 tbsp butter with the remaining 1 tbsp olive oil. Add leek and shallot with a pinch of salt and cook 3–4 minutes until soft.
Brown the mushrooms. Add both mushrooms, season with salt and pepper, and cook 5–6 minutes — undisturbed at first — until deeply browned. Pour in the remaining ¼ cup wine and scrape up the browned bits; let it reduce 2 minutes.
Add the corn. Stir in the corn and cook 2–3 minutes, just until sweet and bright. Taste and adjust salt and pepper.
Fold in the gnocchi. Add the gnocchi and the last 1 tbsp butter and toss to coat in the pan sauce.
Finish. Slice the grilled chicken and lay it over the top. Off the heat, shower with Pecorino and fresh herbs. Serve from the skillet.
Recipe Note
Don't crowd the mushrooms. Give them room and a minute of stillness or they'll steam instead of brown — that browning is most of the flavor in the pan.
Rest the chicken. Five minutes off the grill keeps it juicy and lets the marinade flavor settle in before you slice.
Make it ahead-friendly. Marinate the chicken in the morning; it's better for the wait, and you've taken the 6 o'clock decision off your plate.
Grilled Mediterranean Chicken with Gnocchi, Mushrooms & Sweet Corn
Jessica Hughes
Author:
Jessica Hughes
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
It's the kind of dinner that looks like you fussed and didn't. Chicken thighs sit in a little wine, olive oil, and our Mediterranean blend while you do the rest of your day — then they hit the grill. Everything else happens in one skillet: mushrooms browned deep, sweet corn off the cob because it's that time of year, gnocchi folded in with butter. Herbs and a fistful of cheese at the end and you call it.
Ingredients
1½ lbs Boneless, skinless chicken thighs (about 6)
½ C Dry white wine, divided
2 Tbsp Olive oil, divided
2 Tbsp Calicutts Mediterranean Spice Blend
1 lb Gnocchi (shelf-stable or fresh)
2 Tbsp Butter, divided
1 Leek, white and light-green parts, halved and sliced
1 Shallot, thinly sliced
8 oz Gourmet mushroom mix (maitake, oyster, trumpet), torn
4 oz Baby shiitake, stemmed and sliced
3 ears Fresh corn, kernels cut off (about 1½ cups)
Calicutts Salt & Pepper, to taste
⅓ Cup Grated Parmesan or Pecorino Romano
Fresh herbs (parsley, chives, basil, or thyme), chopped, to finish
Directions
Recipe Note
Don't crowd the mushrooms. Give them room and a minute of stillness or they'll steam instead of brown — that browning is most of the flavor in the pan.
Rest the chicken. Five minutes off the grill keeps it juicy and lets the marinade flavor settle in before you slice.
Make it ahead-friendly. Marinate the chicken in the morning; it's better for the wait, and you've taken the 6 o'clock decision off your plate.
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