Pesto chicken stew with cheesy dumplings

Pesto chicken stew with cheesy dumplings

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(84 ratings)

Prep: 50 mins Cook: 2 hrs, 20 mins

Easy

Serves 8
A slow-cooked chicken casserole with Italian basil flavours that makes a perfect weekend one-pot

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal831
  • fat52g
  • saturates17g
  • carbs38g
  • sugars5g
  • fibre5g
  • protein50g
  • salt2.7g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 12-15 chicken thighs, skin removed, bone in
  • 200g smoked bacon lardon or chopped bacon
  • 1 large onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 celery sticks, chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 3 leeks, chopped
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 4 tbsp plain flour
  • 200ml white wine
  • 1l chicken stock
  • 2 bay leaves
  • 200g frozen pea
  • 140g sundried tomato
  • 140g fresh pesto
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

  • small bunch basil, chopped
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

For the dumplings

  • 140g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250g self-raising flour
  • 100g parmesan, grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 50g pine nut

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.

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Comments, questions and tips

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svybhec
1st Apr, 2012
My guess would be Purple Sprouting Brocolli...
Somethinoutanothin1
1st Apr, 2012
I'm always interested to hear what other people serve with various recipes, but what is PSB??
jagelmsa
26th Mar, 2012
5.05
oops
jagelmsa
26th Mar, 2012
5.05
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
helenbird
24th Mar, 2012
5.05
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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