Description
A hearty and flavorful chicken arrabbiata stew simmered in a spicy tomato sauce, topped with golden parmesan dumplings baked to perfection. This comforting dish combines tender chicken thighs infused with chilli and garlic, enriched by sun-dried tomato pesto, and finished with fresh parsley. The fluffy parmesan dumplings add a deliciously cheesy crust, making it a perfect cozy meal.
Ingredients
Scale
For the Stew
- 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 cans chopped tomatoes
- 5 thyme sprigs, tied
- 2 tsp sugar
- Salt and freshly ground black pepper, to taste
- ½ small bunch of parsley, finely chopped
For the Parmesan Dumplings
- 80g cold unsalted butter, cubed
- 150g self-raising flour
- 80g parmesan, grated (divided as 50g for dough and remaining for topping)
- 50–60ml milk
- ½ tsp fine salt
Instructions
- Prepare the base: Heat 2 tablespoons of olive oil in a large shallow casserole dish over low to medium heat. Add the thinly sliced onion and fry gently for about 7 minutes until soft and translucent.
- Cook the chicken: Increase the heat slightly, add the halved chicken thighs to the pan, and fry for 5 minutes until they start to brown around the edges.
- Add aromatics: Add the crushed garlic cloves and 1 to 1½ teaspoons of chilli flakes to the casserole and fry for 1 minute to release their flavors.
- Incorporate the sauce: Stir in 4 tablespoons of sun-dried tomato pesto, then pour in 250ml of chicken stock and two 400g cans of chopped tomatoes. Tie 5 thyme sprigs and add them to the pot along with 2 teaspoons of sugar. Season with salt and freshly ground pepper to taste.
- Simmer the stew: Reduce the heat to low, cover the casserole with a lid, and cook gently for 40 minutes to tenderize the chicken and develop the sauce. After cooking, remove the thyme sprigs and adjust seasoning as needed.
- Preheat the oven: Set the oven to 200°C (180°C fan) or gas mark 6 to prepare for baking the dumplings.
- Make the dumpling dough: In a bowl, combine 80g cubed cold unsalted butter and 150g self-raising flour with ½ teaspoon of fine salt. Rub the butter into the flour using your fingertips until the mixture looks like fine breadcrumbs. Stir in 50g of grated parmesan.
- Mix the dough: Pour in 50ml of milk and quickly mix with a cutlery knife until well combined and a soft dough forms. Add a little more milk if the dough is too dry.
- Form dumplings: Lightly bring the dough together on a clean surface and divide into eight equal balls.
- Top the stew: Arrange the dumplings evenly over the simmered chicken stew, then sprinkle the remaining grated parmesan over each dumpling.
- Bake: Place the uncovered casserole in the preheated oven and bake for 25 minutes until the dumplings have doubled in size and are golden brown on top.
- Garnish and serve: Remove from the oven, scatter the finely chopped parsley over the dish, and serve immediately while hot.
Notes
- To make a vegetarian version, substitute the chicken with 2 medium aubergines cut into 3cm chunks and fry them for 7 minutes instead of 5. Simmer the sauce for 5 minutes prior to covering and continue with the recipe.
- Use vegetarian Italian-style cheese or strong cheddar as a parmesan substitute for a vegetarian option.
- Adjust chilli flakes according to your heat preference.
- The stew can be made a day ahead and reheated, allowing flavors to develop further.
- Ensure the dumpling topping is cooked thoroughly and golden for the best texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Stew
- Method: Baking
- Cuisine: Italian
Keywords: chicken stew, arrabbiata, parmesan dumplings, Italian recipe, spicy chicken, comfort food, baked dumplings
