Ingredients: 

2 tablespoons olive oil

1 bone-in, skin-on chicken breast half (about 10 ounces)

4 ounces fresh potato gnocchi

3 ounces (about 1 cup) hen of the woods mushrooms, separated

1 cup frozen petite peas

1/2 cup chicken stock

1 tablespoon minced fresh thyme

Salt and pepper

Directions: 

1. Preheat an oven to 425°F.
2. Heat 1 tablespoon of the olive oil in a medium oven-safe pan over medium-high heat. Add the chicken, skin-side down, and brown for about 6 minutes. Flip the chicken and transfer the pan to the oven.
3. While the chicken is roasting (about 20 minutes), add the remaining 1 tablespoon olive oil to a large sauté pan over medium-high heat. Add the gnocchi and mushrooms and cook, stirring frquently, until the mushrooms are softened and the gnocchi is browning, about 7 minutes. Add the peas, then the chicken stock and thyme. Cook until thickened. Season with salt and pepper to taste. Stir in any juices from the roasted chicken.
4. Place the chicken on the plate and surround with the mushroom, pea, and gnocchi mixture. Pour the juices over the chicken and vegetables.

Recipe taken from Top Chef: The Cookbook (or Top Chef: The Quickfire Cookbook), Copyright Bravo Media LLC/Published by Chronicle Books LLC.