Chicken Stew With Ricotta Chive Dumplings

• For the dumplings
• 2 cups ricotta cheese
• 1/2 cup fresh chives (or sage leaves), chopped
• 1 egg
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon kosher salt
• For the stew
• 2 tablespoons chicken fat (or olive oil)
• 2 spring onions (or regular onions), chopped
• 1 bunch baby carrots (or 1/2 pound other carrots), cleaned and sliced on the diagonal
• 1 bunch turnips, trimmed and quartered
• 1 stalk green garlic (or 4 cloves regular garlic, peeled), thinly sliced
• 4 cups homemade chicken broth
• 4 cups cooked chicken, shredded
• 2 tablespoons chopped fresh thyme leaves (or 2 teaspoons dried)
• Kosher salt and freshly ground black pepper, to taste

1. 1. Combine the ricotta cheese, chives, egg, cornmeal, flour and salt for the dumplings and keep the mixture in a mixing bowl in the refrigerator.
2. 2. To make the stew, melt the chicken fat or warm the olive oil in a large, heavy soup pot or Dutch oven over medium heat. Cook the onions, carrots, turnips and garlic in the fat until the onions are soft and translucent. Pour in the chicken broth, and when the liquid comes to a boil, reduce heat to low and simmer until the vegetables are soft, about 15 minutes. Stir in the shredded chicken and thyme and season to taste with salt and pepper.
3. 3. Using a two-ounce scoop or a rounded tablespoon, drop the dumpling mixture into the stew. Cook for seven minutes, then turn the dumplings over and cook 5 minutes more. Serve hot with two or three dumplings and an ample ladle full of stew in every bowl.
4. - Adapted from a recipe by Karen Jurgensen in "Chefs on the Farm"

dumplings, ricotta cheese, fresh chives, egg, cornmeal, allpurpose, kosher salt, chicken, spring onions, baby carrots, green garlic, chicken broth, chicken, thyme, kosher salt

Taken from www.epicurious.com/recipes/member/views/-chicken-stew-with-ricotta-chive-dumplings-50011728 (may not work)