-
1
Preheat oven to 350u00b0F. Toss the chicken lightly in seasoned flour. Heat the oil and 1 tbsp butter in a Dutch oven and add the chicken, cooking until browned all over.
-
2
Add onion, carrot, celery and garlic; cook over medium heat until onion is softened. Add porcinis and wine and bring to a boil; reduce heat and simmer until wine has almost evaporated. Add the stock and the chestnut mushrooms. Cover and bake for about 1 hour or until chicken is very tender; remove from oven and allow to cool.
-
3
Steam or boil whole unpeeled potatoes until tender; drain. Cool potatoes slightly, then peel. Mash the potatoes until smooth, then stir in the milk, egg yolks, Parmesan, seasoning to taste and enough flour to form a firm dough.
-
4
On a lightly floured surface, roll a quarter of the dough into a 3/4 inch-thick sausage. Cut into 1 1/2 inch lengths and shape each into an oval. Press and roll the dough with a floured fork to mark one side of the gnocchi (this helps the sauce to adhere later). Place on a lightly floured tray in a single layer. Repeat with the remaining dough. Cover and refrigerate for one hour.
-
5
Remove the chicken from the bones, discarding bones, and tear the chicken into small pieces. Return the chicken to the baking dish and reheat, the sprinkle with the parsley leaves.
-
6
Meanwhile, cook the gnocchi in batches in a large pan of gently boiling, salted water for about 3 minutes or until they float to the surface. Remove the cooked gnocchi from the water with a slotted spoon and drain well. Carefully toss gnocchi with hot melted butter.
-
7
Serve gnocchi with chicken.
