Chicken Arrabbiata Stew Parmesan Dumplings Recipes

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CHICKEN ARRABBIATA STEW & PARMESAN DUMPLINGS



Chicken Arrabbiata Stew & Parmesan Dumplings image

A modern take on stew and dumplings. So comforting on a chilly day...

Provided by Grace

Categories     Stories

Time 1h30m

Number Of Ingredients 16

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
For the dumplings
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 work surface, 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 :

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

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.

CHICKEN STEW WITH DUMPLINGS



Chicken Stew with Dumplings image

I've been dying to do a chicken and dumpling dish for a while. Could there be a better time than winter for a true comfort dish?

Provided by 2ND COURSE

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h5m

Yield 8

Number Of Ingredients 18

1 (3 pound) rotisserie chicken
2 tablespoons butter
1 onion, diced
2 ribs celery, sliced thin
2 tablespoons all-purpose flour
2 (14.5 ounce) cans chicken broth
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried basil
¼ teaspoon dried thyme
¾ pound new potatoes, cut into 1/2-inch dice
2 cups frozen mixed vegetables
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 tablespoons butter
¾ cup milk, or more as needed
2 tablespoons dried dill

Steps:

  • De-bone chicken and cut into chunks or shred. Set aside.
  • Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.
  • Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.

Nutrition Facts : Calories 463.8 calories, Carbohydrate 37.9 g, Cholesterol 95.9 mg, Fat 21.3 g, Fiber 4.2 g, Protein 29.7 g, SaturatedFat 8.5 g, Sodium 1161.2 mg, Sugar 3.4 g

BROOKLYN GIRL'S PENNE ARRABIATA



Brooklyn Girl's Penne Arrabiata image

One thing I learned in my years living in the Canarsie section of Brooklyn, NY was how to cook a good Italian meal. Here is a recipe I created after having this dish in a restaurant. Enjoy!

Provided by Beth B.

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 6

Number Of Ingredients 13

½ cup olive oil, divided
6 cloves garlic, sliced
1 teaspoon red pepper flakes
1 (28 ounce) can diced tomatoes with garlic and olive oil
½ cup tomato sauce
1 bunch fresh basil, chopped
1 (12 ounce) package dried penne pasta
2 eggs
2 cups bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 pound thin chicken breast cutlets

Steps:

  • Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Sprinkle in the red pepper flakes, and saute for another minute. Pour in the diced tomatoes and tomato sauce, and add the basil. Simmer for about 20 minutes, stirring occasionally.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 8 minutes, or until tender. Drain.
  • In a small bowl, whisk eggs with a fork. Place bread crumbs in a separate bowl. Stir the garlic powder, salt and pepper into the bread crumbs. Dip chicken cutlets into the egg, then press into the bread crumbs until completely coated.
  • Heat remaining olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color.
  • Remove chicken, and cut into slices. Toss the chicken slices into the sauce, and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavor, then serve.

Nutrition Facts : Calories 587.9 calories, Carbohydrate 75.3 g, Cholesterol 108.1 mg, Fat 16.5 g, Fiber 5.5 g, Protein 33.6 g, SaturatedFat 3.2 g, Sodium 1034.2 mg, Sugar 8.6 g

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