Chicken Stew with Ricotta Dumpling Recipe

Name: Chicken Stew with Ricotta Dumpling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ricotta Dumplings; 1 cup (250) Tre Stelle Ricotta Cheese; 3 tbsp. (45) Tre Stelle Grated Reggiano Parmesan Cheese; 1/2 cup (125) all purpose flour; 1 egg yolk, beaten; 1/4 cup (50) parsley, finely chopped; 1/2 tsp. (2) salt; pinch black pepper; Stew; 3 tbsp. (45) olive oil; 2 lb. skinless, boneless chicken pieces; , cut into 2 pieces; 1/4 cup (50) all purpose flour; 1/2 cup (125) white wine; 2 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 sm. zucchini, thinly sliced; 3 plum tomatoes, seeded and chopped; salt and pepper to taste

Servings: persons

Ricotta Dumplings
1 cup (250) Tre Stelle Ricotta Cheese
3 tbsp. (45) Tre Stelle Grated Reggiano Parmesan Cheese
1/2 cup (125) all purpose flour
1 egg yolk, beaten
1/4 cup (50) parsley, finely chopped
1/2 tsp. (2) salt
pinch black pepper
Stew
3 tbsp. (45) olive oil
2 lb. skinless, boneless chicken pieces
, cut into 2 pieces
1/4 cup (50) all purpose flour
1/2 cup (125) white wine
2 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 sm. zucchini, thinly sliced
3 plum tomatoes, seeded and chopped
salt and pepper to taste

1
Dumplings: In a medium bowl stir together all of the dumpling ingredients; refrigerate until ready to use.
2
Stew: In a large fry pan over medium heat add olive oil and chicken pieces.
3
Lightly cook until brown on all sides; approximately 7 10 minutes, transfer to a large saucepan.
4
In the original fry pan add flour, stir and cook until brown, add white wine and cook until thickened, stirring constantly approximately 5 minutes.
5
Add the chicken stock, leeks, garlic, carrot, celery, thyme and bay leaf to saucepan and slowly bring to a boil.
6
Add chopped tomatoes at this time if desired.
7
Simmer uncovered for approximately 40 minutes.
8
With a slotted spoon remove vegetables and chicken from pan.
9
Bring soup mixture to a boil, add sugar snap peas or/ pea pods and zucchini; boil for 2-3 minutes.
10
Remove dumpling mixture from refrigerator.
11
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.
12
Reduce heat to medium and add reserved chicken and vegetables; simmer for 5 minutes.
13
Remove from heat and serve.

979

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Ricotta Dumplings, 1 cup (250) Tre Stelle Ricotta Cheese, 3 tbsp. (45) Tre Stelle Grated Reggiano Parmesan Cheese, 1/2 cup (125) all purpose flour, and more.

Yes, Chicken Stew with Ricotta Dumpling falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Stew with Ricotta Dumpling

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