Active: 10 minutes; Total: 1 hour 10 minutes; Serves: 6
Cherry tomatoes | 20 ounces |
Olives, Nicoise | 3/4 cup |
Wine, dry red | 1/3 cup |
Salt | 1/8 teaspoon + |
Pepper, freshly ground | 1/8 teaspoon + |
Nutmeg, freshly ground | Pinch + |
Chicken, boneless, skinless thighs | 6 |
Olive oil, extra virgin | 1 tablespoon |
Ricotta | 8 ounces |
Parmesan, grated | ½ cup + |
Egg, lightly beaten | 1 large |
Flour, all-purpose | ¼ cup |
Oregano, fresh snipped | 1 tablespoon |
- Preheat your oven to 400°F.
- In a 3-quart rectangular baking dish, combine the tomatoes, olives, wine, salt, pepper, and nutmeg; bake 20 minutes.
- Pat chicken dry with paper towels; brush with oil.
- Add chicken to the tomato mixture; bake 20 minutes.
- Meanwhile, in a medium bowl, combine the ricotta, ½ cup parmesan, egg, flour, oregano, pinch of salt, pinch of pepper, and pinch of nutmeg.
- Drop dumpling dough from a tablespoon onto the hot chicken mixture.
- Sprinkle with 2-tablespoons parmesan; bake 20 minutes.
- Let stand 5 minutes, sprinkle with fresh oregano, and serve.
Recipe from Better Homes & Gardens.