Pesto chicken stew with cheesy dumplings

Pesto chicken stew with cheesy dumplings

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(41 ratings)

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Cooking time

Prep: 50 mins Cook: 2 hrs, 20 mins

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
831
protein
50g
carbs
38g
fat
52g
saturates
17g
fibre
5g
sugar
5g
salt
2.7g

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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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.

Recipe from Good Food magazine, April 2012

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Comments

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chickemjools's picture

Thank you to those people who left comments about the ACTUAL recipe and didn't give themselves 5 stars for a recipe of their own making. Leaving ingredients out or substituting other ingredients is not the same recipe as the one written and basically those people are just giving themselves a pat on the back for their own recipe!

catriona_west's picture

I substituted chicken breast for thighs as my husband is anti brown chicken meat. Cut the breasts in two on the diagonal before browning. I reduced the cooking time. I did about 10 mins on the hob and then 40 mins in the oven to ensure the chicken breast was cooked through. Put the dumplings on top with 25 mins to go. Chicken was still succulent so happy with timing. Husband said nom nom nom which is a good result. Omitted Parmesan mainly due to cost in the local shop.

trpengelly's picture
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Absolutely lovely. I accidentally left out the peas though!

claire_lloyd92's picture
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This was amazingly tasty. Cooked it for my family and they all loved it. Will definitely be making it at uni.

jessiquaquaqua's picture
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Had this at my friend's house for dinner last night and it was amazing!! This recipe has gone straight into the binder! Re: browning the meat- don't overcrowd the pan and do it at a high-ish temperature. Can't wait to make this. We had it with mash & green beans although the dumplings were filling enough so didn't really need the mash.

ianbaxter29's picture
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Really tasty. 8 portions is a very generous serving, I would say its more like 12 portions, especially if you have veg with it as well.

robbothechef's picture
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Turned out an ok dish, next time i would use a cheddar for the dumplings and maybe leave out the sun dried tomatoes and pine nuts and cut the cost of the dish slightly, so 3 stars from me!

libby0's picture
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Very nice, I wonder if you could make the dumplings with less butter so it would be a bit healthier?

jkclothier's picture
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I made this last week, and everyone in the family loved it! I used dry sherry instead of white wine and slightly less pesto. The parmesan dumplings were to die for! Will definitely be making this again very soon.

pmr747's picture
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Really enjoyed this & will definitely do again

thecookers's picture
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OMG - simply delicious - everyone loved it!

thedonnaclark's picture
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Delicious. Didn't bother with the tomatoes and used pancetta. Will definitely cook again.

cakeanyone's picture
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This was a great quick meal, which the whole family liked...particularly the dumplings. Made for 4 so halved all ingredients and used chicken breasts instead of thighs which speeded up cooking. Also, used cheddar instead of parmesan. Didn't need to brown chicken, so total cooking time, after veg had been softened was the half hour in the oven. Will make again but will probably omit tomatoes, which seemed an odd addition.

cazandjay's picture
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I cooked this in my slow cooker using chicken breasts, next time I would leave out the sundried tomatoes as I thought that that they were horrible, I also left out the pine nuts on the dumplings and they were lovely, all together a really nice dish

cazandjay's picture
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I cooked this in my slow cooker using chicken breasts, next time I would leave out the sundried tomatoes as I thought that that they were horrible, I also left out the pine nuts on the dumplings and they were lovely, all together a really nice dish

haggispowell's picture
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This chicken is AMAZING! We had it for an easter lunch with friends and it's perfect- I just left it cooking and forgot about it so I could concentrate on my easter nests (and glass of wine...!)

Definitely recommend!

samson111's picture
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Great recipe - only downside was browning the chicken - took forever!!

Zootfruit's picture
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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.

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

PollyChelsea's picture
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sorry forgot to rate it!

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