Sautéed Chicken with Muscat Grapes and Gnocchi: Chef Hubert's Gourmet Recipe
- Olive oil: 2 tbsp
- Egg gnocchi: 250 g
- Chicken: 1 x 1.3 kg
- Butter: 1 knob
- Muscat grapes: 1 large bunch
- Onion: 1
- Garlic: 1 clove
- Chicken broth: 1 liter
- Grated cheese: 50 g
- Seeded and puréed tomatoes: 2
- Madeira wine: 5 cl
- Salt and ground pepper: to taste
- Preparation time: 25 minutes
- Cooking time: 35 + 20 + 12 minutes
- Cut the chicken into small pieces. Brown them over high heat in a casserole with olive oil (2 tbsp), salt, and pepper.
- In a sauté pan, add Madeira wine and Muscat grapes (seeded). Simmer for 5-6 minutes. Reserve the grapes.
- Add the grape juice and ½ liter of broth to the chicken casserole. Cover and cook over low heat for 35 minutes.
- In another pan, heat remaining oil and butter. Sauté chopped onion and garlic. Moisten with remaining broth, season with salt and pepper. Cover and simmer for 20 minutes. Stir in grated cheese.
- Cook gnocchi in 3 liters of salted boiling water for about 12 minutes. Drain and keep warm.
- Remove chicken from casserole, bone it, and slice into slivers. Add to gnocchi.
- Taste the sauce and adjust seasoning. Drizzle over chicken and gnocchi, mix well.
- Serve on a platter, garnished with reserved Muscat grapes.
Recipe by Chef Hubert
