Chicken Stew with Ricotta Dumpling



6 servings



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
3 tbsp. (45) olive oil
2 lbs. 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



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


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, add sugar snap peas or/ pea pods and zucchini;

boil for 2-3 minutes. 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.

Makes 6 servings

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