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SNickelFritz Chicken Thighs in a Creamy Mustard sauce with Gnocchi

Looking to impress your Valentine with a scrumptious recipe? Get ready for a taste bud tango with our latest creation!

Picture this: succulent Chicken with a Butter Tart Mustard Cream Sauce and Gnocchi, a heartwarming dish crafted in a reliable cast iron skillet. Juicy chicken snuggling in a tangy mustard sauce, cuddled up with pillowy potato gnocchi. It's a culinary love story you won't want to miss!


-4 bone in, skin on, chicken thighs (trim and discard excess skin)

-kosher salt

-black pepper

-1 cup of chicken stock

-2 tablespoons olive oil

-1 cup beer (lager, brown ale)

-1 clove of garlic minced

-1 tablespoon Snickelfritz butter tart mustard

-1/2 cup heavy whipping cream

-1 package gnocchi - cooked according to package directions

-spinach - roughly chopped - optional


  1. Preheat oven to 400 degrees.

  2. Pat chicken dry. Season with salt and pepper. Set aside.

  3. In a large cast iron skillet heat oil over medium-high heat. When hot, add chicken. Brown on both sides. Turning as little as possible.

  4. Once chicken has browned, remove skillet from heat, gently pour chicken stock, and beer around chicken.

  5. Carefully transfer skillet to pre-heated oven. Bake for approximately 15 minutes OR until chicken reaches internal temperature of 165 degrees.

  6. Transfer chicken to a plate. Set aside.

  7. Carefully return skillet to burner and heat over low heat. Add mustard, garlic and cream. Mix to combine.

  8. Once sauce is warmed through, remove from heat, add cooked gnocchi to sauce. Toss to coat. Return chicken to skillet.

  9. Mix in optional spinach to finish.

Pair with a lovely lager or unoaked Chardonnay!

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