Pan-Roasted Chicken Breasts with Semolina Dumplings – Garden & Gun

Ingredients

• 4 skin-on chicken breast halves, boned and cut airline-style (with wing drumette attached)
• Salt
• 3 tbsp. olive oil
• 1 bunch baby turnips with greens, bulbs quartered and greens chopped into strips
• 1 cup red grapes
• 1/2 cup white wine
• 2 cups chicken stock
• 5 tbsp. butter, chilled and cubed
• 1 tbsp. minced parsley
• 1 tbsp. minced chives
• Juice from 1/2 a lemon
• Chile oil, to taste
• Semolina dumplings (recipe follows)
• Pickled golden raisins, for garnish (recipe follows)
• 1/4 cup semolina flour (if you don't have semolina on hand, substitute all-purpose flour)
• 1/2 cup all-purpose flour
• 1/2 cup grated Parmesan
• 1 tsp. salt
• 1 cup ricotta
• 1 egg
• 1 egg yolk
• Zest from 1/2 a lemon
• 1/4 tsp. freshly ground black pepper
• 1/2 cup golden raisins
• 1/2 cup white vinegar
• 1/2 cup water
• 2 1/2 tsp. sugar