Ingredients
Yield: Serves about 4 as a hearty entree, or about 6 smaller bowls
2 skin-on and bone-in split chicken breasts
Canola oil
Salt
Black pepper
3 heads garlic
1 tablespoon unsalted butter
1 onion, finely diced
2 carrots, peeled and finely diced
2 parsnips, peeled and finely diced
2 ribs celery, finely diced
2 cups butternut squash, peeled and diced into small, bite-size cubes
2 teaspoons Italian seasoning
Pinch red pepper flakes
1 (6 ounce) can tomato paste
4 – 4 ½ cups hot chicken stock
Small piece of parmesan rind, optional (*see note below)
2 cups Tuscan kale, chopped into small pieces
¼ cup fresh basil leaves, julienned
1 tablespoon chopped flat-leaf parsley
Gnocchi, cooked according to package instructions, and held warm with a bit of oil drizzled in
Grated fresh parmesan, for garnish
Warm rustic bread, on the side
Preparation
