Chicken Arrabbiata Stew with Parmesan Dumplings Recipe
Introduction
This chicken arrabbiata stew with parmesan dumplings is a hearty and flavorful meal perfect for cozy evenings. Spicy, rich tomato stew meets fluffy, cheesy dumplings baked golden on top. It’s comforting and impressive without being complicated.
Ingredients
- 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
- ½ small bunch of parsley, finely chopped
- 80g cold unsalted butter, cubed
- 150g self-raising flour
- 80g parmesan, grated
- 50–60ml milk
Instructions
- Step 1: Heat the olive oil in a large shallow casserole dish. Fry the sliced onion over low to medium heat for about 7 minutes until soft and translucent.
- Step 2: Increase the heat slightly, add the chicken pieces, and fry for 5 minutes until they start browning around the edges.
- Step 3: Add the crushed garlic and chilli flakes to the casserole and fry for 1 minute until fragrant.
- Step 4: Stir in the sun-dried tomato pesto, then pour in the chicken stock and chopped tomatoes. Add the tied thyme sprigs, sugar, and season with salt and pepper.
- Step 5: Reduce the heat to low, cover with a lid, and simmer gently for 40 minutes. Remove the thyme and adjust the seasoning as needed.
- Step 6: Preheat the oven to 200°C (180°C fan/gas mark 6). To make the dumplings, combine the cold butter and self-raising flour with ½ tsp fine salt in a bowl. Rub the butter into the flour with your fingertips until the mixture looks like fine breadcrumbs.
- Step 7: Stir in 50g of the grated parmesan, then pour in 50ml of milk. Quickly mix with a knife until evenly combined into a soft dough, adding more milk if too dry.
- Step 8: Turn the dough onto a work surface and briefly bring it together, then divide into eight equal balls.
- Step 9: Arrange the dumplings on top of the stew and sprinkle the remaining parmesan over them.
- Step 10: Bake uncovered in the oven for 25 minutes, or until the dumplings have doubled in size and are golden brown.
- Step 11: Scatter the finely chopped parsley over the dish before serving.
Tips & Variations
- To make this stew vegetarian, substitute chicken with 2 medium aubergines cut into 3cm chunks. Fry for 7 minutes instead of 5, simmer the sauce for 5 minutes to reduce liquid before covering, and use a vegetarian or strong cheddar cheese instead of parmesan.
Storage
Store leftover stew with dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The dumplings may soften after storing but will still be delicious.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but chicken thighs remain juicier and more flavorful in slow-cooked dishes. If using breasts, be careful not to overcook them so they stay tender.
What can I substitute for self-raising flour in the dumplings?
You can use plain flour with 2 teaspoons of baking powder added per 150g flour as a substitute. Make sure to mix well to help the dumplings rise.
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Chicken Arrabbiata Stew with Parmesan Dumplings Recipe
- Total Time: 1 hour 20 mins
- Yield: Serves 4
- Diet: Halal
Description
This hearty Chicken Arrabbiata Stew with Parmesan Dumplings is a flavorful Italian-inspired dish featuring tender chicken thighs simmered in a spicy tomato and sun-dried tomato pesto sauce, topped with golden, cheesy parmesan dumplings baked to perfection. It’s a comforting one-pot meal perfect for cozy dinners, combining rich, spicy stew with soft dumplings bursting with cheesy goodness.
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 garnish)
For the Parmesan Dumplings
- 80g cold unsalted butter, cubed
- 150g self-raising flour
- 80g parmesan, grated, divided (50g for dough, remainder for topping)
- 50–60ml milk (start with 50ml, add more if needed)
- ½ tsp fine salt
Instructions
- Prepare the Stew: Heat the olive oil in a large shallow casserole dish over low to medium heat. Add the sliced onion and fry gently for 7 minutes until soft and translucent. Then, increase the heat slightly and add the halved chicken thighs. Fry them for about 5 minutes until they start to brown around the edges.
- Add Aromatics and Simmer: Add the crushed garlic and chilli flakes to the casserole and fry for 1 minute to release their flavors. Stir in the sun-dried tomato pesto, then pour in the chicken stock and canned chopped tomatoes. Add the tied thyme sprigs, sugar, and season with salt and pepper to taste. Lower the heat and cover the casserole with a lid. Let the stew cook gently for 40 minutes until the chicken is tender and flavors meld together.
- Prepare the Dumpling Dough: While the stew simmers, preheat the oven to 200°C (180°C fan)/gas mark 6. In a bowl, combine the cold cubed butter, self-raising flour, and ½ tsp fine salt. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Mix in 50g of the grated parmesan. Pour in 50ml of milk and swiftly combine the ingredients with a cutlery knife until a soft dough forms. Add more milk if the dough feels too dry. Lightly bring the dough together on a work surface and divide it into eight equal balls.
- Assemble and Bake: Remove the thyme sprigs from the stew and adjust seasoning if needed. Arrange the eight dumpling balls evenly over the surface of the stew. Sprinkle the remaining parmesan cheese over the dumplings. Place the casserole in the preheated oven and bake uncovered for 25 minutes or until the dumplings have doubled in size and are golden brown on top.
- Finish and Serve: Once baked, remove the stew from the oven. Scatter the finely chopped parsley over the dish for freshness and serve hot, enjoying the spicy, rich stew paired with fluffy, cheesy dumplings.
Notes
- For a vegetarian version, replace chicken with 2 medium aubergines cut into 3cm chunks. Fry aubergine for 7 minutes in step 1 and simmer the sauce an additional 5 minutes before covering.
- Use vegetarian Italian-style cheese or strong cheddar instead of parmesan for the vegetarian option.
- You can adjust the chilli flakes amount to control the spice level of the stew.
- Ensure dumpling dough is soft but not sticky; add milk gradually as needed.
- Make sure to remove thyme sprigs before baking the dumplings.
- Prep Time: 15 mins
- Cook Time: 65 mins
- Category: Stew
- Method: Baking
- Cuisine: Italian
Keywords: Chicken arrabbiata stew, parmesan dumplings, Italian stew, spicy chicken stew, sun-dried tomato pesto, one-pot meal, hearty dinner
