Best Recipe For Pesto Chicken Stew With Cheesy Dumplings

Pesto Chicken Stew With Cheesy Dumplings

The holiday season calls for special recipes for the family and if you are looking for an absolutely delightful dish, the Pesto Chicken Stew with Cheesy Dumplings is perfect. It is a one pot dish and its Italian flavors will certainly take you on a gastronomic journey. It is a slightly time consuming dish and utilizes the slow cooking method. And food cooked on a slow flame is always mouthwatering.

Let’s Now Find Out The Best Recipe For Pesto Chicken Stew With Cheesy Dumplings:

Preparation Time: 50 Minutes
Cooking Time: 2 Hour 20 Minutes
Servings: 8


Chicken thighs: 15 pieces
Smoked bacon: 200 grams
Plain flour: 2 tablespoon
Onion: 1 large
Olive oil: 2 tabelspoon
Sundried tomato: 140 grams
Celery sticks: 4 pieces
Leek: 3 pieces
White wine: 200ml
Frozen peas: 200 grams
Bay leaf: 2 pieces
Chicken stock: 1 liter
Pesto: 140 grams
Fresh basil: a handful

Ingredients For Dumplings:

Self-raising flour: 250 grams
Parmesan cheese: 100 grams
Butter: 140 grams
Pine nut: 50 grams

Method Of Preparation:

Step 1

Take a large pan and heat olive oil. Choose skinless chicken pieces for this recipe. Add them to the hot pan and let it cook until golden brown. Flip them over to evenly cook it from all sides. Place the chicken pieces in a single layer and do not overlap pieces. If required, do it in 2 to 3 small batches. As the chicken cooks, remove and keep aside.

Step 2

Now add the chopped bacons to the same pan. Let it fry for a few minutes. After 3 to 4 minutes, add finely chopped onion along with chopped celery sticks and leek. Mix well and cover the pan with a lid. Lower the flame and let it cook on medium heat for 8 to 10 minutes. In the meanwhile, the vegetables will soften. Add salt and black pepper to season the dish.

Step 3

Take a little bit of water in a small bowl. Dissolve the plain flour in it and add it to the pan. Stir well and make sure that there are no lumps. Slowly, add the white wine. Mix well and allow it to bubble. As it starts boiling, pour the chicken stock.

Step 4

Add bay leaves to the boiling liquid and return the fried chicken pieces to the pan. Cover the pan and let it simmer on a low flame for 1 to 1 and half hours. By this time the chicken will be absolutely soft and tender. The chicken gravy can be prepared a day ahead and frozen in the refrigerator. Just before serving, defrost it and heat it properly in a pan. If you are not freezing it at this stage, add in sundried tomatoes, peas and the pesto. Sprinkle a handful of chopped basil leaves as well.

Step 5

It is now time to make the cheesy dumplings. Pre-heat the oven to 180 degree Celsius. Take the flour in a large bowl. Add butter to it and rub it with your hands. As you mix the flour and butter it will look like fine breadcrumbs. Keep mixing the flour until it reaches this stage. Now add the grated parmesan cheese to it along with 150ml of water. Make a sticky, light dough. Make small balls from it and roll it over pine nuts. Place these dumplings over the chicken stew. Scatter a few nuts on top and let it bake for 25 minutes. Cook until the dumplings are golden brown. Serve Pesto chicken stew and cheesy dumplings with a side of mashed potatoes.

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