Pesto chicken stew with cheesy dumplings

Pesto chicken stew with cheesy dumplings

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(41 ratings)

By

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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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PollyChelsea's picture
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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'.

bovrilfaerie's picture
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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.

piglet1964's picture
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Absolutely delicious, even baked some left over dumplings mixture as scones. Yummy!

cameron99's picture
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An excellent one pot dish. Easy but delicious. Big hit with all the family.

cameron99's picture
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An excellent one pot dish. Easy but delicious. Big hit with all the family.

kazlouandandy's picture

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??

claudsmc's picture
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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.

cat123's picture
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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.

elaines's picture
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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!

esthersnook's picture
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Parmesan dumpling...genius!

svybhec's picture

My guess would be Purple Sprouting Brocolli...

somthinoutanothin1's picture

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

jagelmsa's picture
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oops

jagelmsa's picture
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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!

helenbird's picture
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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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