Preparation
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1.
Melt the butter in saucepan.
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2.
Season the chicken pieces with nutmeg and fry in melted butter until golden brown.
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3.
Pour in the brandy and flambé the chicken.
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4.
Add onion and garlic, deglaze with white wine and stir in 1 tablespoon of Vegeta chicken stock.
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5.
Cover and cook on low heat for about 30 minutes, adding a little bit of water if needed.
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6.
Bring a large pot of salted water to boil and cook gnocchi. (They are ready when they rise to the surface)
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7.
Heat up olive oil in a pan and fry the mushrooms. Season with salt and pepper.
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8.
Garnish with chopped fresh parsley.
Serving
Arrange chicken, mushrooms and gnocchi on a platter or individual serving plates and serve.
Tip
Mix the flour, cream and egg yolk and add to the sauce shortly before it is done for a rich velvety texture.