Chicken Arrabbiata Stew and Parmesan Dumplings

By: Deborah

Spicy chicken arrabbiata stew topped with fluffy Parmesan dumplings. A rich, warming one-pot dinner packed with bold tomato flavour and perfect for cosy nights.

PREP: 30

COOK: 1

TOTAL: 1 30

Servings: 6 people

PRINT RECIPE PIN RECIPE

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.

KEYWORDS chicken arrabbiata stew, chicken stew with dumplings, cosy dinner recipes, easy comfort food recipes, Italian inspired chicken stew, one pot chicken dinner UK, parmesan dumplings recipe, spicy chicken stew, tomato chicken casserole

Leave a star rating and comment below!