Chicken arrabbiata stew with parmesan dumplings

• olive oil↗2 tbsp tbsp
• onion↗1

  thinly sliced

• chicken thighs8 skinless and boneless

  skinless and boneless, halved

• garlic cloves↗2 large

  minced

• chili flakes↗1-1½ tsp tsp

  1‑1½

• sun‑dried tomato pesto↗4 tbsp sun-dried tbsp
• chicken stock↗250ml ml
• tomatoes (chopped)↗2 x 400g can g

  2 cans of 400 g each

• thyme sprigs↗5

  tied

• sugar↗2 tsp tsp
• parsley↗½ small bunch of

  finely chopped

• unsalted butter↗80g cold g

  cold, cubed

• self‑raising flour↗150g g
• parmesan↗80g g

  grated

• milk↗50-60ml ml

  50‑60

Step-by-step instructions

1. 1

   Heat the oil in a large shallow pot. Sauté the onion over medium‑low heat for 7 minutes until soft and translucent. Increase the heat slightly, add the chicken and fry for 5 minutes until it begins to brown at the edges. Add the garlic and chili and fry for 1 minute. Stir in the pesto, pour in the stock and tomatoes, then add the thyme, sugar and a pinch of seasoning. Reduce heat to low, cover and simmer gently for 40 minutes. Remove the thyme and taste.

2. 2

   Preheat the oven to 200 °C/180 °C with convection/gas 6. To make the dumplings, place the butter and flour in a bowl with ½ tsp fine salt, then rub the butter into the flour with fingertips until the mixture resembles crumbs. Add 50 g cheese and pour in 50 ml milk, quickly mix with a fork until smooth and a soft dough forms (add more milk if the dough is dry). Briefly shape the dough on a work surface, then divide it into eight balls.

3. 3

   Place the dumplings on top of the stew, sprinkle each with the remaining cheese. Put in the oven and bake uncovered for 25 minutes until the dumplings double in size and turn golden‑brown. Sprinkle with parsley and serve.