Paprika Chicken and Gnocchi

Separate chicken legs at joint. In Dutch oven, heat oil over medium-high heat; brown chicken. Transfer to plate.

Drain off any fat. Add onions, tomato paste, paprika, salt and pepper to pan; cook over medium heat, stirring occasionally, for 5 minutes or until softened.

Add carrots and chicken stock. Return chicken to pan; cover and cook in 350°F (180°C) oven for 1 to 1-1/4 hours or until juices run clear when chicken is pierced. Transfer chicken to serving platter; tent with foil to keep warm.

Bring liquid in pan to boil over high heat. Add green pepper and gnocchi; cook for 2 minutes or until gnocchi is tender. Pour over chicken.

Additional information :

Slow-Cooker Simmer
Brown chicken as directed using large skillet, transfer to 18- to 24-cup (4.5 to 6 L) slow cooker. To skillet, add onions, tomato paste, paprika, salt, pepper and carrots; cook over medium beat for 5 minutes. Add to slow cooker along with stock; cook on Low for 4 to 5 hours, or cook on High for 1-1/2 hours. Remove chicken. Add green pepper and gnocchi; cook on High for 8 to 10 minutes or until gnocchi is tender.

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