A comforting, homely dinner for one of those lazy, rainy, summer evenings we get so often.
The gnocchi roasts couldn’t be easier, simply preheat an oven to about 200 degrees, place the gnocchi on a baking tray and roll them in olive oil. Bake in the oven for 20-25 minutes until golden, about as long as the rest of the dish takes!
Sweat some sliced onions in a smallish casserole (one with a heavy lid you’ll need the lid later) for a couple of minutes, add a crushed clove of garlic and half a tsp of dried tarragon. Once sweated, place the chicken breasts presentation side down and fry for 5 minutes. If the onions look like they’re burning move them on top of the chicken. Turn the chicken, pour in 80ml of white wine or vermouth and a pinch of salt, then put on the lid and simmer for 15 minutes, or until the chicken is cooked. Cooking the chicken this way will keep it tender and moist.
Near the end of cooking, blanch some green beans until just cooked. Remove the chicken from the casserole and put on a hot plate. Stir in some double cream to the sauce until you get the consistency you want. Bubble for a minute, grind in some white pepper and pour over the chicken, serving with the green beans and roasties. Sprinkle some fresh tarragon on top to garnish and take to the table.