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Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 ½ pounds boneless skinless chicken thighs
  • 4 large carrots, peeled and diced small
  • 3 celery stalks, diced small
  • 1 large yellow onion, diced small
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • ¾ teaspoon freshly ground black pepper
  • ½ cup white wine
  • 1 ½ teaspoons dried thyme
  • 1 (6-inch) fresh rosemary sprig
  • 8 ounces cremini mushrooms, quartered
  • 5 large garlic cloves, minced
  • 64 ounces (8 cups) chicken stock
  • 16 ounces gnocchi (homemade or store bought)
  • 3 handfuls of baby spinach (optional)
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