2017-11-02 / Life in Leelanau

County Cuisine

Chicken anchors hearty fall meal topped with Ricotta cheese

This week’s recipe comes from Anderson’s Market. Talented resident chef, Katy Viswat, brings this recipe with her from a farm that she worked on in Washington. It’s a great, hearty fall or winter meal, full of flavor and easy to prepare. As the weather turns colder we naturally crave hot home cooked meals. This simple and tasty recipe fits the bill. Anderson’s Market is located in heart of Glen Arbor. Anderson’s offers a full-service deli, specialty cheeses, fresh produce from local farms, an extensive selection of wine, beer and spirits. Michigan-made products are available as well. Visit Anderson’s seven days a week.

Chicken Stew with Ricotta Sage Dumplings


2 c Ricotta Cheese
1/4 c chopped 1/2 c flour
3 tsp salt
Mix all ingredients together and set aside.


Oil for sauteeing 2 small onions, chopped 1 pound baby carrots 1 bunch turnips, peeled and quartered 3-4 garlic cloves, thinly sliced 6 c chicken stock 1 whole roasted chicken; meat pulled into bite-sized pieces 2 TBSP fresh thyme Salt and Pepper to taste Sautee all veggies until soft, add stock and simmer for 30 minutes. Add chicken and thyme, and salt and pepper to taste. Should be brothy; if not, add more broth or liquid to the pot. Add dumplings by the spoonful into the stew. Cook over medium/low heat for 7 minutes. Turn dumplings over, and finish cooking for another 5 minutes.

County Cuisine Participants: 9 Bean Rows, Art's Tavern, Anderson's Market, Bella Fortuna, Big Cat Brewery, The Bluebird, Chimoski's Bakery, La Becasse, Bogey's 19th Hole at Leland Lodge, Funistrada, Little Traverse Inn, Pegtown Station, The Riverside Inn, Trish's Dishes, Tucker's of Northport, and Western Avenue Grill.

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