This chicken arrabbiata stew and parmesan dumplings is comfort food with a fiery twist. Tender chicken is simmered in a rich tomato and chilli sauce, then topped with fluffy, cheesy dumplings that soak up every bit of the bold, warming sauce. It's the perfect one-pot dinner for chilly evenings.
The original recipe appeared in the January 2021 BBC Good Food magazine. We both love arrabbiata, so the idea of this recipe with chicken in it and the dumplings was very appealing.
We both agree the dish is absolutely delicious. We've made it for friends and they love it too! The dumplings are beautifully moist and full of flavour, as is the stew.
Tips
- Alternative serving suggestion - serve the stew with pasta of your choice, without making the dumplings.
- Optional variations:
- Extra spicy version - add more chilli flakes.
- Creamy arrabbiata chicken - add some double cream or mascarpone to the tomato sauce.
- Mozzarella dumplings - use grated mozzarella instead of parmesan.
- Vegetable arrabbiata stew - replace the chicken with chunks of sweet potatoes or carrots, chunks of peppers, sun-dried tomatoes and pitted olives.
- Slow cooker version - cook on low for 5 to 6 hours, adding the dumplings for the last 30 minutes.
- The recipe is easily halved to serve 2 to 3 people.
Frequently Asked Questions
Arrabbiata is a spicy Italian tomato sauce made with garlic, tomatoes and chilli.
Yes - but thighs stay juicier and work better in stews.
Don't over mix the dough and allow enough steam while cooking.
Yes - reduce the amount of chilli flakes to suit your taste.
The stew freezes well, but the dumplings are best made fresh.
Garlic baguette, salad and extra parmesan are all great sides.
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How to make this Chicken Arrabbiata Stew and Parmesan Dumplings
Ingredients
- 2 tbsp olive oil
- 1 onion (approx. 120g), thinly sliced
- 8 skinless boneless chicken thighs (approx. 800g), halved
- 2 large cloves garlic, crushed
- 1 to 1.5 tsp chilli flakes
- 4 tbsp red pesto
- 250ml chicken stock
- 2 x 400g tins chopped tomatoes
- 5 thyme sprigs, tied
- 2 tsp sugar
- salt and freshly ground black pepper
- half a small bunch of parsley, finely chopped or 0.5 tsp dried parsley
For the dumplings:
- 80g cold unsalted butter, cubed
- 150g self-raising flour
- 0.5 tsp fine salt
- 80g parmesan (split into 50g and 30g), grated
- 50ml to 60ml milk (I use semi-skimmed)
Instructions
- Heat the oil in a large shallow casserole dish over a low to medium heat. Fry the onion for 7 minutes, or until soft and turning translucent, stirring occasionally. Turn up the heat slightly, add the chicken and fry it for 5 minutes until beginning to brown around the edges, turning the pieces so that they colour on both sides. Remove the chicken and onions with a slotted spoon and set aside on a plate.
- Add the garlic and chilli flakes into the casserole and fry for 1 minute, stirring constantly. 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 and onions 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.
- After 20 minutes cooking on the hob, heat the oven to 200C/180C fan/gas 6. Meanwhile, make the dumplings - put the butter and flour in a mixing 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 parmesan 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. If you're using dried parsley, sprinkle it over each dumpling now. Put the casserole in the oven and bake, uncovered, for 25 minutes or until the dumplings are doubled in size and golden brown. If using fresh parsley, garnish now and serve with your choice of side dishes and maybe some crusty bread!
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Chicken Arrabbiata Stew and Parmesan Dumplings
Equipment
Ingredients
- 2 tbsp olive oil
- 1 onion (approx. 120g) thinly sliced
- 8 skinless boneless chicken thighs (approx. 800g) halved
- 2 large cloves garlic crushed
- 1 to 1.5 tsp chilli flakes
- 4 tbsp red pesto
- 250 ml (1 cup) chicken stock
- 2 x 400 g (28 oz) tins chopped tomatoes
- 5 thyme sprigs tied
- 2 tsp sugar
- half a small bunch of parsley finely chopped, or 0.5 tsp dried parsley
For the dumplings:
- 80 g (⅓ cup) cold unsalted butter cubed
- 150 g (1 ⅓ cup) self-raising flour
- 0.5 tsp fine salt
- 80 g parmesan (split into 50g and 30g) grated
- 55 ml (¼ cup) milk (I use semi-skimmed)
Instructions
- Heat the oil in a large shallow casserole dish over a low to medium heat. Fry the onion for 7 minutes, or until soft and turning translucent, stirring occasionally. Turn up the heat slightly, add the chicken and fry it for 5 minutes until beginning to brown around the edges, turning the pieces so that they colour on both sides. Remove the chicken and onions with a slotted spoon and set aside on a plate.
- Add the garlic and chilli flakes into the casserole and fry for 1 minute, stirring constantly. 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 and onions 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.
- After 20 minutes cooking on the hob, heat the oven to 200C/180C fan/gas 6. Meanwhile, make the dumplings - put the butter and flour in a mixing 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 parmesan 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. If you're using dried parsley, sprinkle it over each dumpling now. Put the casserole in the oven and bake, uncovered, for 25 minutes or until the dumplings are doubled in size and golden brown. If using fresh parsley, garnish now and serve with your choice of side dishes and maybe some crusty bread!
Notes
- Alternative serving suggestion - serve the stew with pasta of your choice, without making the dumplings.
- Optional variations:
- Extra spicy version - add more chilli flakes.
- Creamy arrabbiata chicken - add some double cream or mascarpone to the tomato sauce.
- Mozzarella dumplings - use grated mozzarella instead of parmesan.
- Vegetable arrabbiata stew - replace the chicken with chunks of sweet potatoes or carrots, chunks of peppers, sun-dried tomatoes and pitted olives.
- Slow cooker version - cook on low for 5 to 6 hours, adding the dumplings for the last 30 minutes.
- The recipe is easily halved to serve 2 to 3 people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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