Chicken Stew with Ricotta Dumpling

1. 1

   Dumplings: In a medium bowl stir together all of the dumpling ingredients; refrigerate until ready to use.

2. 2

   Stew: In a large fry pan over medium heat add olive oil and chicken pieces.

3. 3

   Lightly cook until brown on all sides; approximately 7 10 minutes, transfer to a large saucepan.

4. 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. 5

   Add the chicken stock, leeks, garlic, carrot, celery, thyme and bay leaf to saucepan and slowly bring to a boil.

6. 6

   Add chopped tomatoes at this time if desired.

7. 7

   Simmer uncovered for approximately 40 minutes.

8. 8

   With a slotted spoon remove vegetables and chicken from pan.

9. 9

   Bring soup mixture to a boil, add sugar snap peas or/ pea pods and zucchini; boil for 2-3 minutes.

10. 10

    Remove dumpling mixture from refrigerator.

11. 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. 12

    Reduce heat to medium and add reserved chicken and vegetables; simmer for 5 minutes.

13. 13

    Remove from heat and serve.

* Per serving · 4 servings · Values may vary.