This recipe for chicken arrabbiata stew and parmesan dumplings is from 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 made it as a joint effort last month, for the first time. David prepared the chicken arrabbiata stew in the morning, before he started work, and I made the dumplings in time for eating our dinner that evening.
We both agreed the dish was absolutely delicious and one that we’d definitely be making again…and again! The dumplings were beautifully moist and full of flavour as was the stew.
Tips
- An alternative suggestion would be to serve the stew with pasta of your choice, without making the dumplings.
- The recipe is easily halved…it served the 2 of us for dinner.
- Because we halved the recipe the first time we made it and didn’t want the dumplings to look lost on the finished dish, David made the stew in our shallow casserole dish and I transferred it to a smaller ovenproof dish for cooking in the oven. I did halve the dumpling recipe, but divided the dough into 6 rather than 4.
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Ingredients
- 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
- 250ml chicken stock
- 2 x 400g tins chopped tomatoes
- 5 thyme sprigs, tied
- 2 tsp sugar
- 0.5 small bunch of parsley, finely chopped
For the dumplings:
- 150g self-raising flour
- 0.5 tsp fine salt
- 80g parmesan, grated
- 50 to 60ml milk
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Instructions
- 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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Chicken Arrabbiata Stew and Parmesan Dumplings
Ingredients
- 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
For the dumplings:
- 150 g self-raising flour
- 0.5 tsp fine salt
- 80 g parmesan grated
- 50 to 60 ml milk
Instructions
- 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.
Notes
- An alternative suggestion would be to serve the stew with pasta of your choice, without making the dumplings.
- The recipe is easily halved…it served the 2 of us for dinner.
- Because we halved the recipe the first time we made it and didn’t want the dumplings to look lost on the finished dish, David made the stew in our shallow casserole dish and I transferred it to a smaller ovenproof dish for cooking in the oven. I did halve the dumpling recipe, but divided the dough into 6 rather than 4.
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