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Paprika Chicken And Gnocchi

pasta, chicken - other

6 chicken legs; skinned
1 tablespoon vegetable oil
3 onions; chopped
1/4 cup tomato paste
3 tablespoon sweet Hungarian paprika
1/2 teaspoon (each) salt and pepper
6 carrots; chopped
2 cups chicken stock
1 sweet green pepper; chopped
3 cups fresh gnocchi; 1 pound

Separate chicken legs at joint. In Dutch oven, heat oil over medium-high heat; brown chicken. Transfer to plate. Drain off any fat. Add onions, tomato paste, paprika, salt and pepper to pan; cook over medium heat, stirring occasionally, for 5 minutes or until softened. Add carrots and chicken stock. Return chicken to pan; cover and cook in 350°F oven for 1 to 1-1/4 hours or until juices run clear when chicken is pierced. Transfer chicken to serving platter; tent with foil to keep warm. Bring liquid in pan to boil over high heat. Add green pepper and gnocchi; cook for 2 minutes or until gnocchi is tender. Pour over chicken. = SLOW-COOKER SIMMER Brown chicken as directed using large skillet; transfer to 18- to 24-cup slow cooker. To skillet, add onions, tomato paste, paprika, salt, pepper and carrots; cook over medium heat for 5 minutes. Add to slow cooker along with stock; cook on Low for 4 to 5 hours, or cook on High for 1-1/2 hours. Remove chicken. Add green pepper and gnocchi; cook on High for 8 to 10 minutes or until gnocchi is tender.

Contributor: Canadian Living - February, 1999

Yield: 6 servings

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