Pesto chicken stew with cheesy dumplings

Pesto chicken stew with cheesy dumplings

A slow-cooked chicken casserole with Italian basil flavours that makes a perfect weekend one-pot

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 50 mins

Cook time

Cook 2 hrs 20 mins

Freezable

Method

  1. Heat the oil in a large casserole dish. Brown the chicken until golden on all sides - you might have to do this in batches - remove the chicken from the pan as you go and set aside.
  2. Add the lardons to the pan and sizzle for a few mins, then add the onion, celery and leeks, and cook over a medium heat for 8-10 mins until the vegetables have softened. Stir in the flour, season and cook for a further 2 mins.
  3. Gradually stir in the wine and allow it to bubble away, then stir in the stock. Return the chicken to the pan with the bay leaves and cover with a lid. Reduce the heat and simmer gently for 1½ hrs or until the chicken is tender. The stew can now be cooled and frozen if you're making ahead. Just defrost thoroughly, then gently warm through back in the pan before continuing.
  4. Heat oven to 200C/180C fan/gas 6. Add the peas, sundried tomatoes, pesto and basil to the stew. To make the dumplings, rub the butter into the flour until it resembles fine breadcrumbs. Mix in the grated cheese and add 150ml water, mixing with a cutlery knife to bring the crumbs together to form a light and sticky dough. Break off walnut-sized lumps and shape into small balls. Roll the tops of the dumplings in the pine nuts so a few stick to the outside, then place the dumplings on top of the stew and scatter with any remaining nuts. Put the dish in the oven and bake for 25 mins until the dumplings are golden brown and cooked through. Serve with mashed potato and extra veg if you like.

PER SERVING

831 kcalories, protein 50g, carbohydrate 38g, fat 52 g, saturated fat 17g, fibre 5g, sugar 5g, salt 2.7 g

Recipe from Good Food magazine, April 2012.

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Latest comments and suggestions

Results 1-20

  • Binder photo HelenBird

    24 March 2012

    HelenBird rated and commented on this recipe

    5 stars

    I made this for supper with friends. I did it in the slow cooker and finished it off in the oven so everything was ready well in advance and I could concentrate on a fiddlier dessert. It was a total hit - the pesto was a lovely twist and the sundried tomatoes added a lovely sweetness. The pine nut and parmesan dumplings were a great finishing touch giving a nice crust on the top.

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  • Binder photo Food

    26 March 2012

    Food commented on this recipe

    Wow - this is delicious. I followed the recipe and served with some PSB, got lots of compliments and was asked for the recipe. The dumplings really make the dish and mean you don't have to do potatoes or other carb. Be warned though - it is a BIG old load of food - if you want it to serve 8 hungry people, you really need two thighs pp I think. It filled my 30cm casserole pan right up!

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  • Binder photo Food

    26 March 2012

    Food rated and commented on this recipe

    5 stars

    oops

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  • Binder photo Karen

    01 April 2012

    Karen commented on this recipe

    I'm always interested to hear what other people serve with various recipes, but what is PSB??

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  • Binder photo Helen

    01 April 2012

    Helen commented on this recipe

    My guess would be Purple Sprouting Brocolli...

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  • Binder photo Polly

    01 April 2012

    Polly rated and commented on this recipe

    5 stars

    Parmesan dumpling...genius!

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  • Binder photo Elaine

    02 April 2012

    Elaine rated and commented on this recipe

    5 stars

    Lovely dish, made it for friends last night. they are all now planning to make it. Used semi-dried tomatoes instead of sundried and didn't bother about the pine nuts. The dumplings are fab!

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  • Binder photo Cat

    03 April 2012

    Cat rated and commented on this recipe

    4 stars

    I tried making this without the dumplings and it was very nice indeed, but it sounds like the dumplings make it so I'll give them a go next time. The only problem I had was that it ended up a bit greasy, with oil coming from the bacon, chicken, pesto and tomatoes - once it had cooled down, the fat lifted off the top quite easily, though, so it was fine to eat.

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  • Binder photo Todds

    04 April 2012

    Todds rated and commented on this recipe

    4 stars

    This was very tasty, perfect dish on a really cold night. We loved the cheesy dumplings. I wouldn't add the sundried tomatoes again as I felt it didn't add anything and there was enough going on in the dish.

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  • Binder photo karen

    05 April 2012

    karen commented on this recipe

    I really fancy trying this but do you have to have chicken thighs with the bone left in? Hate the thought of having to mess getting the meat off the bone. Would rather use boneless thighs??

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  • Binder photo amandafife

    06 April 2012

    amandafife rated and commented on this recipe

    5 stars

    An excellent one pot dish. Easy but delicious. Big hit with all the family.

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  • Binder photo amandafife

    06 April 2012

    amandafife rated and commented on this recipe

    5 stars

    An excellent one pot dish. Easy but delicious. Big hit with all the family.

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  • Binder photo emmac

    06 April 2012

    emmac rated and commented on this recipe

    5 stars

    Absolutely delicious, even baked some left over dumplings mixture as scones. Yummy!

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  • Binder photo Georgie

    08 April 2012

    Georgie rated and commented on this recipe

    4 stars

    Made this with cheddar instead of parmesan and missed out the pine nuts, sun dried toms and celery but was delicious, served with carrots, green beans and brocoli.

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  • Binder photo moominrhubarb

    08 April 2012

    moominrhubarb rated this recipe

    5 stars

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  • Binder photo Carol

    09 April 2012

    Carol commented on this recipe

    Absolutely blooming scrummy! I wasn't sure at first about the amount of pesto, it seemed like a lot, so just added bit by bit and yes I used the whole pot, perfect. Not too sure about the tomatoes but it is a definite 'do again'.

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  • Binder photo Carol

    09 April 2012

    Carol rated and commented on this recipe

    5 stars

    sorry forgot to rate it!

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  • Binder photo broadbean

    09 April 2012

    broadbean rated and commented on this recipe

    5 stars

    Delicious.used boneless thighs and not so much pesto as was using up left over jar in fridge.served with mashed potato.yummy.

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  • Binder photo poptart

    09 April 2012

    poptart rated and commented on this recipe

    1 stars

    Err am I missing something here?! Disgusting doesn't even cover it! Think the bacon over powered everything and the cheese dumplings although light and fluffy were not nice. Glad I only did this for husband and kids and not for any one else I'd have been embarrassed.

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  • Binder photo SAMSON111

    09 April 2012

    SAMSON111 rated and commented on this recipe

    4 stars

    Great recipe - only downside was browning the chicken - took forever!!

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 50 mins

Cook time

Cook 2 hrs 20 mins

Freezable

Ingredients

  • 2 tbsp olive oil
  • 12-15 chicken thighs , skin removed, bone in
  • 200g smoked bacon lardons or chopped bacon
  • 1 large onion , chopped
  • 4 celery sticks, chopped
  • 3 leeks , chopped
  • 4 tbsp plain flour
  • 200ml white wine
  • 1l chicken stock
  • 2 bay leaves
  • 200g frozen peas
  • 140g sundried tomatoes
  • 140g fresh pesto
  • small bunch basil , chopped

FOR THE DUMPLINGS

  • 140g butter
  • 250g self-raising flour
  • 100g Parmesan , grated
  • 50g pine nuts
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PER SERVING

831 kcalories, protein 50g, carbohydrate 38g, fat 52 g, saturated fat 17g, fibre 5g, sugar 5g, salt 2.7 g

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