Chicken arrabbiata stew & parmesan dumplings

Try a modern take on stew and dumplings with Italian classic tomato alla arrabbiata and parmesan dumplings. Simple and oh so comforting.

Prep:30 mins
Cook:1 hrs

Serves 6
Easy

Nutrition per serving

kcal 512
fat 33g
saturates 14g
carbs 29g
sugars 0g
fibre 4g
protein 24g
salt 1.4g

Ingredients

2 tbsp olive oil
1 onion, thinly sliced
8 skinless and boneless chicken thighs, halved
2 large garlic cloves, crushed
1-1½ tsp chilli flakes
4 tbsp sun-dried tomato pesto
250ml chicken stock
2 x 400g can chopped tomatoes
5 thyme sprigs, tied
2 tsp sugar
½ small bunch of parsley, finely chopped
80g cold unsalted butter, cubed
150g self-raising flour
80g parmesan, grated
50-60ml milk

Tip

MAKE IT VEGGIE

Try making this stew with succulent chunks of aubergine instead of the chicken. Cut 2 medium aubergines into 3cm chunks. Fry for 7 mins instead of 5 in step 1. Simmer the sauce for 5 mins to reduce the liquid slightly before putting the lid on and continue as per the original recipe. Swap out the parmesan for a vegetarian Italian-style cheese or strong cheddar.

Method

Heat the oil in a large shallow casserole dish. Fry the onion over a low-medium heat for 7 mins or until soft and turning translucent. Turn up the heat slightly, add the chicken and fry for 5 mins until beginning to brown around the edges. Tip the garlic and chilli into the casserole and fry for 1 min. Stir through the pesto, pour in the stock and tomatoes, then add the thyme, sugar and some seasoning. Turn the heat to low and cover with a lid. Cook gently for 40 mins. Remove the thyme and check the seasoning.
Heat the oven to 200C/180C fan/gas 6. To make the dumplings, put the butter and flour in a bowl with ½ tsp fine salt, then rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Mix in 50g of the cheese and pour in 50ml of the milk, then swiftly combine with a cutlery knife until everything is well distributed and you have a soft dough (add more milk if it’s too dry). Briefly bring the dough together on a worksurface, then divide into eight balls.
Arrange the dumplings over the stew, then scatter each with the remaining cheese. Put in the oven and bake, uncovered, for 25 mins or until the dumplings are doubled in size and golden brown. Scatter over the parsely and serve.