First, cut the chicken into small pieces, brown them over high heat in a casserole dish with the oil (2 tbsp), salt and pepper
Put the Madeira in a sauté pan, add the Muscat seeds, simmer for 5 to 6 minutes.
Add the juice and 1/2 liter of broth to the casserole. Reserve the grapes.
Cover, cook over low heat, covered, for 35 minutes.
Melt in remaining oil and butter, chopped onion and garlic. Moisten with the rest of the broth, salt, pepper. Cover and simmer over low heat for 20 minutes. Add the grated cheese.
Cook the gnocchi for about 12 minutes in 3 liters of salted boiling water. Drain them, keep them warm.
Remove the chicken pieces from the cooking. Bone them. Cut them into slivers. Add them to the gnocchi.
Taste the sauce, season with salt and pepper if necessary, drizzle over the chicken and gnocchi.
Mix well.
Dish on serving platter
Garnish with reserved muscat grains.
By Chef Hubert
