-
1
Chop onion, cellery, and carrots.
-
2
Set aside.
-
3
Simmer plum tomatoes for one minute to remove skin and chop.
-
4
(You can use a small can of 'whole plum tomatoes' if you want to skip this step.)
-
5
Smash the clove of garlic.
-
6
Heat heavy bottom pot or dutch oven over medium with olive oil.
-
7
Season chicken and brown on both sides.
-
8
Remove chicken from pot along with some of the fat.
-
9
Saute your onion, cellery, and carrots until onions are translucent.
-
10
To the vegetables add back the chicken.
-
11
Cover with the 5 plum tomatoes, tomato sauce, and about 2 quarts of water.
-
12
Add the smashed clove of garlic.
-
13
Cover pot with lid and simmer until vegetables are comepletely tender and chicken is cooked through.
-
14
When chicken is thoroughly cooked remove from pot and carefully peel off the remaining skin and remove the chicken from the bone in big chunks.
-
15
Set aside.
-
16
Remove pot from heat and use an imersion blender to break down all of the vegetables.
-
17
(If you do not have an imersion blender you can use a standing blender.
-
18
Be careful!)
-
19
Place chunked chicken back to pot and return to heat.
-
20
Bring everything to a boil.
-
21
Drop in your prepared gnocchi (dumplings) and cook until all of the dumplings float to the top.
-
22
Enjoy!
