Chicken Arrabbiata Stew And Parmesan Dumplings Recipes

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CHICKEN ARRABBIATA STEW AND PARMESAN DUMPLINGS



Chicken Arrabbiata Stew and Parmesan Dumplings image

Provided by Deborah

Categories     Main     Main Course

Number Of Ingredients 15

2 tbsp olive oil
1 onion (thinly sliced)
8 skinless boneless chicken thighs (halved)
2 large garlic cloves (crushed)
1 to 1.5 tsp chilli flakes
4 tbsp red pesto
250 ml chicken stock
2 x 400g tins chopped tomatoes
5 thyme sprigs (tied)
2 tsp sugar
0.5 small bunch of parsley (finely chopped)
150 g self-raising flour
0.5 tsp fine salt
80 g parmesan (grated)
50 to 60 ml milk

Steps:

  • Heat the oil in a large shallow casserole dish. Fry the onion over a low to medium heat for 7 minutes or until soft and turning translucent. Turn up the heat slightly, add the chicken and fry for 5 minutes until beginning to brown around the edges. Remove the chicken and set aside on a plate. Add the garlic and chilli into the casserole and fry for 1 minute. Stir through the pesto, pour in the stock and tomatoes, then add the thyme, sugar and some seasoning. Stir well to deglaze the pan. Add the chicken back in and turn the heat to low and cover with a lid. Cook gently for 40 minutes. 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 0.5 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 8 balls.
  • Arrange the dumplings over the stew, then scatter each with the remaining cheese. Put in the oven and bake, uncovered, for 25 minutes or until the dumplings are doubled in size and golden brown. Scatter over the parsley and serve.

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