Chicken Arrabbiata Stew And Parmesan Dumplings Recipes

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CHICKEN ARRABBIATA STEW & PARMESAN DUMPLINGS



Chicken arrabbiata stew & parmesan dumplings image

Try a modern take on stew and dumplings with Italian classic tomato alla arrabbiata and parmesan dumplings. Simple and oh so comforting, it's perfect for cold weather cooking

Provided by Esther Clark

Categories     Dinner

Time 1h30m

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 512 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 1.4 milligram of sodium

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