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Braised Chicken with Gnocchi and Arugula Pesto

One pot meals are always a big hit with families and this one will be popular. Gnocchi are little potato dumplings that help thicken the sauce and add a wonderful creaminess to the chicken. Add a dollop of the pesto when serving for a fresh peppery bite.
Serves: 6
Prep Time: 20 min
Cook Time: 40 min


Braised Chicken with Gnocchi

2 tbsp canola oil, divided
1 tsp each dried oregano and basil leaves
¼ tsp hot pepper flakes
½ tsp salt, divided
1 chicken (about 2 to 3 lb/1 to 1.5 kg), cut into pieces or 2 lb/1 kg chicken pieces
1 onion, chopped
1 large carrot, diced
3 tbsp chopped fresh parsley
½ cup dry red wine
1 can (5 1/2 oz/156 mL) tomato paste
2 cups chicken broth
1 pkg (500 g) potato gnocchi

Arugula Pesto

1 cup each baby arugula and parsley leaves
½ cup freshly grated Parmesan cheese
¼ cup extra virgin olive oil
1 small clove garlic, minced
pinch salt

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Combine arugula, parsley, cheese and oil in food processor and puree until smooth. Pulse in garlic and salt. Refrigerate until ready to use.

  2. Toss 1 tbsp (15 mL) of the oil, oregano, basil, hot pepper flakes and half of the salt with chicken pieces.

  3. Heat remaining oil in large shallow saucepan over medium-high heat and brown chicken pieces all over. Remove to plate and reduce heat to medium-low.

  4. Cook onion, carrot and parsley for 3 minutes or until softened. Add wine and simmer, scraping up bottom of pan for 1 minute. Stir in tomato paste until smooth. Add chicken broth and remaining salt; bring to a simmer.

  5. Return chicken and any accumulated juices to saucepan; cover and simmer for 20 minutes. Stir in gnocchi; cover and cook, stirring occasionally for about 10 minutes or until gnocchi are tender and chicken is no longer pink inside and reaches an internal temperature of 165°F (74°C).

  6. Spoon into shallow bowls and dollop with arugula pesto to serve.

Nutrition Info

Per serving Amount
Protein38 g
Fat30 g
Saturated Fat7 g
Carbohydrate52 g
Fibre4 g
Sugar6 g
Cholesterol105 mg
Sodium670 mg
Per serving % Daily Value
Vitamin A35
Vitamin C60