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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seattlewa's picture

I made this but added suet dumplings as I prefer them. Went down a treat with my boyfriend! Will be making again soon.

Heyer26's picture

This is a fab recipe - really satisfying and a little different. Always get rave reviews and requests for the recipe whenever I make it.

emmmy's picture

Great recipe. Warming, tasty and wholesome meal. I left out the tomatoes too and didn't notice the difference. Will definitely be making this again!

Mdirks's picture

Really loved it! Made it today to freeze a few portions and to eat immediately. Absolutely great combination of flavors and the dumplings are the best bit, though also the heaviest.... Enjoy (and why bother using mushrooms) :-)

suzlovescake's picture

Absolutely scrummy, made a change from other stew recipes and was lovely and warming on a cold night. Would agree with shaslam that the sun dried tomatoes weren't really needed, the pesto overpowered their flavour really.

shaslam's picture
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Really delicious, I would probably leave out the sun dried tomatoes next time, didn't add anything to the flavour, but added about £2 to the cost!

nannyog88's picture
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This is a great tasty all in one pan. i always have enough to freeze for another day

wldhntress's picture
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Had this quite a few times now and it’s become a firm favourite. Have cooked it before with both boned thighs and chicken breasts, both were lovely.

carolwright25's picture

Delicious!

rhudson's picture
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Very nice recipe - easy to make and great on a cold January evening. I would probably omit the peas and replace with mushrooms next time, plus I must admit that I added a little cream before the dish went into the oven. Lovely and a hit with the family.

liz2013's picture
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Ok, flavours too intense to really enjoy

miselaineous's picture

Simply devine recipe. I shall certainly be cooking this again. I didn't use pesto but added some torn Basil leaves. I also used DRIED sun-dried tomatoes instead of the ones in oil and the bacon was thinly sliced 'taste the difference' which I chopped and dry fried to remove the fat. All the other ingredients were as per the recipe including the pine nuts which gave a gorgeous texture.

I first made it about three weeks ago and have today posted it to facebook so others can enjoy it. I am also going to make it again today.... can't wait for dinner time!!!! Scrumptious. xxx

gemlou110's picture
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Great recipe! halfed the recipe for 4 people; i also left out the celery as we don't like it and used boneless chicken thighs, worked great!!

ilzego's picture
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Pesto is an interesting addition, but overall the dish seemed too fat to me, although I left out the bacon and chicken stock, I just used water instead.

belatti's picture
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We've had this twice now. Absolutely delicious!

fainleog's picture
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Delicious!

So tasty, and so different!

I had boneless chicken thighs, which were fine for this recipe, and I'd probably use boneless again, as the children (and husband) don't really like dishes that include bones.
I couldn't find "fresh" pesto (and didn't have time to make any!), but had a jar of ready-made in the cupboard. I used two dessert spoons of pesto, which just gave the dish a subtle taste. I think any more would have overpowered the dish.
The dumplings were divine: much lighter than my usual "suet" dumplings.
Served with lots of steamed green vegetables.
Will definitely be making this again.

charlottenjsmith's picture
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My husband and I loved this recipe. We added everything they said including the sundried tomatoes which I thought actually gave a nice alternative flavour to the meal. You definitely don't need any mash or anything extra with it as the dumplings are so filling and very mourish,.

elektricia's picture
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Alas,

Mine tasted like pea soup (no hint of flavour of the sundried tomatoes, or the pesto, it was all overpowered by the leek, celery and bacon).

Dumplings were great.

falconerem's picture
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Tasty recipe but next time I will leave out the sun-dried tomatoes.

Maybe add some sliced mushrooms and/or sweetcorn instead.

I also used boneless thighs.

hicksalison's picture
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Love this dish! Really impressed that my effort looked like the picture. Used chicken breast instead, but otherwise stuck to the original recipe. Added to my favourites.

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