CHICKEN TONIGHT!

Easy all-in-one dinners you'll be making on repeat

- JESS MEYER

Creamy tomato and chicken gnocchi

SERVES 4

A tasty one-dish dinner that's bound to be popular with the whole family.

YOU WILL NEED

1tbsp olive oil, for frying

4 small skin-on chicken breasts

1 onion, chopped

500g pack gnocchi

6 sage or basil leaves, plus extra, finely sliced, to serve

1 fat garlic clove, crushed

400g tomato passata

150ml chicken stock

3tbsp crème fraiche

3tbsp freshly grated Parmesan

HOW TO DO IT

1 Heat the oil in a large frying pan. Add the chicken breasts, skin-side down, and fry for 4 mins until the skin is golden. Turn the chicken and add the onion to the pan. Fry for a further 3-4 mins, stirring the onion occasionally to stop it from catching.

2 Season with salt and pepper. Remove the chicken, add the gnocchi and fry for 1 min, then add the whole sage/basil leaves, garlic, passata and stock.

3 Bring to a fast simmer, then turn down the heat to medium and cook for 3-4 mins until it thickens. Stir in the crème fraiche, then nestle the chicken in the gnocchi. Simmer for 5 mins, until the chicken is cooked through. Serve with Parmesan, the finely sliced sage and a grinding of black pepper.