This recipe is a variation of the Food Nirvana Chicken and Dumplings recipe. It saves all the labor of making dumplings from scratch. And there are a few other ingredient variations as well.

When first made the gravy may appear to be too thin, but it will thicken upon cooling and remain thick when reheated. If necessary, you can increase the flour to 3 tbsp., but no more.

You want to make this recipe. It is easy and very tasty. Serve it along with a chilled bottle of Pinot Grigio wine and a small salad and it is fine dining!

Ingredients: (makes eight adult servings)

5 large chicken thighs, skin on (or 8 large drumsticks, skin on)

2 boneless skinless chicken breast halves precooked in two quarts of water, then rinsed and rubbed to remove any pieces of white albumin gunk

2 quarts of chicken broth

1 tbsp. of Better Than Bullion® Chicken Base

1 medium onion, peeled and cut into thick slices

2 carrots cut into slices

2 stalks of celery, cut into pieces about one inch long

2 cloves of garlic, minced

2 tsp. of Kosher or sea salt

1//2 tsp. of ground black pepper

1/4 tsp. of Bells® poultry seasoning

1/8 tsp. of ground turmeric

2 tbsp. of cornstarch and 2 tbsp. of flour, mixed in 3/4 cup of water

2, 1 lb. packages of premade gnocchi

1/2 cup of freshly chopped parsley (optional)

Directions:

Place the chicken thighs, the onions, carrots, celery, garlic, poultry seasoning, turmeric, salt and pepper into a 2 gallon pot and cover the mixture with the chicken broth.

Bring the mixture to a boil on high heat, then reduce the heat to maintain a simmer, with the pot covered. Cook the mixture for 1/2 hour at a simmer or very low boil until it is cooked through.

Remove the chicken thighs from the broth, letting any broth in the pieces of chicken drain back into the pot, then cut the thighs in half and let them cool on a wood cutting board for about 10 minutes.

Remove the cooled chicken meat from each piece and cut/tear/shred it into medium to small size pieces. Discard the skin, bones, gristle and any dark vein areas.

Slice the precooked chicken breast crosswise into pieces 1/4" thick and add them to the bowl of chicken thigh pieces.

Pour the broth from the pot into a 3 quart bowl through a fine sieve to capture the vegetable pieces and all unwanted small pieces of fat, skin, etc., from the chicken thighs.

Discard the vegetable pieces, or use them for some other purpose. Return the broth to the pot.

Cut the pieces of gnocchi in half lengthwise and cook the gnocchi pieces at a low boil for five minutes in the chicken broth.

Add the Better Than Bullion® chicken base to the broth.

Mix briefly and allow the mixture to simmer, covered, for five minutes.

Mix the cornstarch and flour with the 3/4 cup of water and pour it slowly into the simmering broth and gnocchi mixture while stirring. Let the mixture thicken while stirring.

Add the shredded and sliced chicken pieces and the chopped parsley, then heat and cook the chicken and gnocchi at a simmer for five minutes.

Serve the chicken and gnocchi in wide, shallow bowls that have been prewarmed in a 180 degrees F oven.

Let each guest season their chicken and gnocchi serving with salt and pepper, to taste.

Did you remember to serve the chilled wine and the salad?

Enjoy!