Country Chicken with Gnocchi

Season the chicken well with salt and pepper. In a large skillet, heat the oil over medium-high heat; add chicken, skin side down, and saute until browned, turn; add the onion and garlic, saute until softened, about 5 minutes. Add the carrot; sprinkle salt, pepper, herbes de Provence and tarragon over all. Add the wine and simmer until reduced by half, about 5 minutes; add chicken stock, reduce heat to medium-low; cover and simmer 15 minutes, uncover; add the peas and continue to cook 5 minutes longer or until the chicken is cooked through. Meanwhile, in a large pot, bring 3 quarts water to a rolling boil; add a good pinch of salt. Once the chicken is cooked, remove it to a platter and keep warm. Add the gnocchi to the boiling water, when they rise to the surface, remove with a slotted spoon; add to the sauce in the skillet. Simmer for 2 to 3 minutes, mixing gently with the sauce until well coated. Taste, adjust seasoning, and serve with the chicken.