Chicken arrabbiata stew & parmesan dumplings

My nan always used to make fat, fluffy dumplings with stew on cold winter nights, which we’d eat out of deep bowls. My modern take combines a rich Italian classic tomato alla arrabbiata with cheesy dumplings. This dish is easy to make and could be whipped up on a weeknight. If you’re cooking it for children, reduce the chilli or take it out completely. You could also swap the parmesan for mature cheddar.

SERVES 4-6 PREP 30 mins COOK 1 hr EASY G

1/2 tbsp olive oil

1 onion, thinly sliced

8 skinless and boneless chicken thighs, halved

2 large garlic cloves, crushed

1-1 1/2 tsp chilli flakes

4 tbsp sun-dried tomato pesto

250ml chicken stock

2 x 400g can chopped tomatoes

5 thyme sprigs, tied

2 tsp sugar

1/2 small bunch of parsley, finely chopped

For the dumplings

80g cold unsalted butter, cubed

150g self-raising lour

80g parmesan, grated

50-60ml milk

1 Heat the oil in a large shallow casserole dish. Fry the onion over a low-medium heat for 7 mins or until soft and turning translucent. Turn up the heat slightly, add the chicken and fry for 5 mins until beginning to brown around the edges. Tip the garlic and chilli into the casserole and fry for 1 min. Stir through the pesto, pour in the stock and tomatoes, then add the thyme, sugar and some seasoning. Add the chicken back to the pan, turn the heat to low and cover with a lid. Cook gently for 40 mins. Remove the thyme and check the seasoning.

2 Heat the oven to 200C/180C fan/ gas 6. To make the dumplings, put the butter and flour in a bowl with 1/2 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 work surface, then divide into eight balls.

3 Arrange the dumplings over the stew, then scatter each with the remaining cheese. Put in the oven and bake, uncovered, for 25 mins or until the dumplings are doubled in size and golden brown. Scatter over the parsely and serve.

GOOD TO KNOW calcium • 1 of 5-a-day

PER SERVING (6) 512 kcals • fat 33g • saturates 14g • carbs 29g • sugars 9g • ibre 4g • protein 24g • salt 1.4g