Chicken and Dumplings
- 1 pound ricotta
- 1/2 cup plus 2 tablespoons all-purpose flour plus more
- 1 large egg, beaten to blend
- 1 1/4 cups finely grated Parmesan
- 3/4 teaspoon freshly grated nutmeg
- 1/2 tablespoon kosher salt
- 10 cups low-salt chicken broth
- 2 pounds skinless, boneless chicken thighs
- 1/4 cup (1/2 stick) unsalted butter
- 6 tablespoons all-purpose flour
- 2 celery stalks, cut crosswise into 1/4"-thick slices
- 1 carrot, peeled, thinly sliced
- 1 parsnip, peeled, cut into 1/4"-thick rounds
- 1 leek, halved lengthwise, cut crosswise into 1/4"-thick slices
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup chopped fresh chives
- Kosher salt, freshly ground pepper
- Produce
- Carrot (1)
- Celery stalks (2)
- Chives, fresh (1/4 cup)
- Flat-leaf parsley (1/4 cup)
- Leek (1)
- Parsnip (1)
- Meat
- Chicken thighs, skinless boneless (2 pounds)
- Canned Goods
- Chicken broth, low-salt (10 cups)
- Cooking & Baking
- All-purpose flour (6 tablespoons)
- All-purpose flour plus more (5/8 cup)
- Kosher salt (1/2 tablespoon)
- Kosher salt (1)
- Nutmeg (3/4 teaspoon)
- Dairy
- Butter, unsalted (1/4 cup)
- Parmesan (1 1/4 cups)
- Ricotta (1 pound)
- Refrigerated
- Egg, large (1)
Preparation
Read recipe preparation on bunkycooks.com
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Recipe Stats
Published February 8, 2012 (1 year ago).
37 people saved this recipe.
