Here’s another lunch recommendation we have for you – perfectly roasted chicken served with gluten-free gnocchi in a creamy spinach and wine sauce. For this delicious dish, we’ve chosen high-quality chicken and a premium dry white wine, Zeleni silvanac from the renowned winery Podrumi Kolar. The chicken is roasted in a deep pot to keep it juiciness, and the combination with the sauce creates a perfect balance of flavors and textures. What’s more, the Međimursko chicken has received not only the “Antibiotic-free” certificate but also the label “Proven Quality – Croatia,” proving its commitment to the highest production standards and quality.
Ingredients
For the chicken
- 1 #međimurskopile
- a bit of salt
- 100 ml of olive oil
- 150 ml of water
For the sauce
- 500 g of gluten-free potato gnocchi
- a little butter – as much as fits in a tablespoon
- 2 cloves of garlic – finely chopped
- salt (to taste)
- 1 teaspoon Italian spice mix
- 200 ml heavy cream, I used lactose-free
- 250 ml of dry white wine
- 50 g of grated parmesan cheese
- 300 g of spinach
Preparation steps
- Heat the oven to 200°C.
- Wash the chicken and put it in a deep pot. Pour with oil, add water and salt. Then, cover the pot with a lid or close it with aluminum foil. Bake for 1.5 hours, then remove the lid or foil and bake for another 20 minutes.
- While the chicken is baking, make the sauce.
- First, briefly blanch the washed spinach, then blend it into a creamy mixture.
- Melt the butter in a deep pan over medium heat, then add the sliced garlic and sauté for about 30 seconds.
- Add the wine and the mixture of Italian spices and mix everything well.
- Then add gnocchi and cream. Reduce the heat and cover the pan. Cook for 5 minutes.
- Remove the lid and mix in the Parmesan cheese and the blended blended spinach.
- Let it cook uncovered for a few more minutes until the sauce thickens even more and the gnocchi are cooked.
- Taste a little of the sauce and add salt if necessary.
Enjoy the flavors!
