Looking for a heartwarming meal that’s both easy to prepare and sure to impress?

This Chicken Arrabbiata Stew & Parmesan Dumplings is your answer.

With tender, succulent chicken simmered in a rich tomato sauce and topped with fluffy, cheesy dumplings, it’s the perfect dish for cozy family dinners or a comforting solo meal.

Follow this simple recipe to create a delicious, satisfying meal that will quickly become a favorite in your kitchen.

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Ingredients

• 2 tbsp olive oil
• 1 onion, thinly sliced
• 8 boneless, skinless chicken thighs, cut in half
• 2 large garlic cloves, crushed
• 1-1½ tsp chili flakes (adjust to your spice preference)
• 4 tbsp sun-dried tomato pesto
• 250ml chicken stock
• 2 x 400g cans chopped tomatoes
• 5 sprigs of thyme, tied together
• 2 tsp sugar
• ½ small bunch of parsley, finely chopped (for garnish)

For the dumplings

• 80g cold unsalted butter, cubed
• 150g self-raising flour
• 80g parmesan, grated
• 50-60ml milk

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Instructions

Step 1: Prepare the Stew

• Start by heating the olive oil in a large, shallow casserole dish over medium heat.
• Add the sliced onion and cook for about 7 minutes, stirring occasionally, until the onion becomes soft and translucent.
• Turn the heat up slightly, add the halved chicken thighs, and cook for another 5 minutes, allowing the chicken to brown around the edges.
• Stir in the crushed garlic and chili flakes, cooking for about a minute until fragrant.
• Mix in the sun-dried tomato pesto, then pour in the chicken stock and chopped tomatoes.
• Add the thyme sprigs and sugar, season with salt and pepper, and stir well.
• Lower the heat, cover the casserole with a lid, and let it gently simmer for 40 minutes.
• Once done, remove the thyme sprigs and adjust the seasoning to taste.

Step 2: Make the Dumplings

• Preheat your oven to 200°C (180°C fan) or gas mark 6.
• In a mixing bowl, add the cubed butter and self-raising flour with ½ tsp of fine salt.
• Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
• Stir in 50g of the grated parmesan cheese.
• Gradually add 50ml of milk and use a knife to mix the dough.
• If the dough feels too dry, add a little more milk until it comes together as a soft dough.
• Lightly knead the dough on a clean surface and divide it into 8 equal portions, rolling them into balls.

Step 3: Bake and Serve

• Arrange the dumplings on top of the stew, making sure they’re evenly spaced.
• Sprinkle the remaining parmesan over the dumplings.
• Place the uncovered casserole in the preheated oven and bake for 25 minutes, or until the dumplings have doubled in size and are golden brown.
• Once out of the oven, sprinkle the chopped parsley over the stew for a fresh garnish.
• Serve hot and enjoy your delicious homemade chicken stew with parmesan dumplings!

FAQs

What can I use instead of self-raising flour for the dumplings?

If you don’t have self-raising flour, you can use plain flour with 2 tsp of baking powder mixed in to achieve a similar rise in the dumplings.

Can I use fresh thyme instead of dried?

Yes, fresh thyme works great. Use about 5 fresh thyme sprigs in place of dried thyme and remove them before serving.

Easy Italian Chicken Arrabbiata Stew & Parmesan Dumplings

This easy-to-follow chicken stew with parmesan dumplings is a comforting, flavorful dish perfect for beginners, featuring tender chicken, a rich tomato-based sauce, and fluffy, cheesy dumplings.

Print Pin Rate

Cuisine: Italian

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 4

Ingredients

• ▢ 2 tbsp olive oil
• ▢ 1 onion thinly sliced
• ▢ 8 boneless, skinless chicken thighs cut in half
• ▢ 2 large garlic cloves crushed
• ▢ 1 tsp chili flakes (adjust to your spice preference)
• ▢ 4 tbsp sun-dried tomato pesto
• ▢ 250 ml chicken stock
• ▢ 2 400g cans chopped tomatoes
• ▢ 5 sprigs of thyme tied together
• ▢ 2 tsp sugar
• ▢ ½ small bunch of parsley finely chopped (for garnish)

For the dumplings

• ▢ 80 grams cold unsalted butter cubed
• ▢ 150 grams self-raising flour
• ▢ 80 grams parmesan grated
• ▢ 50 ml milk

Instructions

Prepare the Stew

1. Start by heating the olive oil in a large, shallow casserole dish over medium heat.

   Add the sliced onion and cook for about 7 minutes, stirring occasionally, until the onion becomes soft and translucent.

   Turn the heat up slightly, add the halved chicken thighs, and cook for another 5 minutes, allowing the chicken to brown around the edges.

   Stir in the crushed garlic and chili flakes, cooking for about a minute until fragrant.

   Mix in the sun-dried tomato pesto, then pour in the chicken stock and chopped tomatoes.

   Add the thyme sprigs and sugar, season with salt and pepper, and stir well.

   Lower the heat, cover the casserole with a lid, and let it gently simmer for 40 minutes.

   Once done, remove the thyme sprigs and adjust the seasoning to taste.

Make the Dumplings

1. Preheat your oven to 200°C (180°C fan) or gas mark 6.

   In a mixing bowl, add the cubed butter and self-raising flour with ½ tsp of fine salt.

   Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.

   Stir in 50g of the grated parmesan cheese.

   Gradually add 50ml of milk and use a knife to mix the dough.

   If the dough feels too dry, add a little more milk until it comes together as a soft dough.

   Lightly knead the dough on a clean surface and divide it into 8 equal portions, rolling them into balls.

Bake and Serve

1. Arrange the dumplings on top of the stew, making sure they’re evenly spaced.

   Sprinkle the remaining parmesan over the dumplings.

   Place the uncovered casserole in the preheated oven and bake for 25 minutes, or until the dumplings have doubled in size and are golden brown.

   Once out of the oven, sprinkle the chopped parsley over the stew for a fresh garnish.

   Serve hot and enjoy your delicious homemade chicken stew with parmesan dumplings!

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