Chicken Stew with Tre Stelle® Ricotta Dumplings
Ricotta dumplings are similar to Ricotta gnocchi but are less hands-on. A true comfort food and crowd pleaser.Prep Time:
30 minutes Ready In:
1 + hour Serves:
Makes 6 servings
Ricotta Dumplings 1 cup | 250 mL Tre Stelle® Ricotta Cheese 3 tbsp | 45 mL Tre Stelle® Grated Reggiano Parmesan Cheese 1/2 cup | 125 mL all purpose flour 1 egg yolk, beaten 1/4 cup | 50 mL parsley, finely chopped 1/2 tsp | 2 mL salt pinch black pepper Stew 3 tbsp | 45 mL olive oil 2 lbs skinless, boneless chicken pieces (thighs and breasts work best,) cut into 2” pieces 1/4 cup | 50 mL all purpose flour 1/2 cup | 125 mL white wine 2 (900 mL/Pkgs) prepared chicken stock 3 leeks, diced 6 cloves garlic 1 carrot, peeled and diced 3 stalks celery, diced 3 sprigs fresh thyme, finely chopped 1 bay leaf 100 g sugar snap peas 1 small zucchini, thinly sliced 3 plum tomatoes, seeded and chopped salt and pepper to taste
Dumplings: In a medium bowl stir together all of the dumpling ingredients; refrigerate until ready to use. Stew: In a large fry pan over medium heat add olive oil and chicken pieces. Lightly cook until brown on all sides; approximately 7 – 10 minutes. Transfer to a large saucepan. In the original fry pan add flour, stir and cook until brown. Add white wine and cook until thickened, stirring constantly – approximately 5 minutes. Add the chicken stock, leeks, garlic, carrot, celery, thyme and bay leaf to saucepan and slowly bring to a boil. Add chopped tomatoes at this time if desired. Simmer uncovered for approximately 40 minutes. With a slotted spoon remove vegetables and chicken from pan. Bring soup mixture to a boil for 2-3 minutes, add sugar snap peas or/ pea pods and zucchini. Remove dumpling mixture from refrigerator. Drop walnut sized spoonfuls of dumpling mixture into boiling broth; cover and cook for approximately 8 minutes or until dumplings float to the top of the pan. Reduce heat to medium and add reserved chicken and vegetables. Simmer for 5 minutes. Remove from heat and serve.