Chicken arrabbiata stew with parmesan dumplings

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• Olive oil2 tbsp
• OnionThinly sliced1
• Chicken thighsBoneless, skinless, halved8
• Large garlic clovesCrushed2
• Chilli flakes1 tsp
• Sun-dried tomato pesto4 tbsp
• Chicken stock250 ml
• Chopped tomatoes (canned)2
• Thyme sprigsTied together5
• Sugar2 tsp
• ParsleyFinely chopped½
• Cold butterCubed80 g
• Self-raising flour150 g
• ParmesanGrated80 g
• Milk50 ml

1. 1

   Pour the oil into a large, shallow casserole dish set over a low-medium heat, then cook the onion for 7 mins, until soft and turning translucent.

2. 2

   Increase the heat a touch and brown the chicken for 5 mins, until it starts to colour around the edges. Add the garlic and chilli flakes and fry for 1 min.

3. 3

   Stir the pesto through, then pour in the stock and the two 400g cans of tomatoes. Drop in the thyme and sugar, season, and turn the heat to low. Cover and cook gently for 40 mins. Lift out the thyme and taste for seasoning.

4. 4

   Heat the oven to 200°C (180°C fan). For the dumplings, put the butter, flour and ½ tsp fine salt in a bowl and rub the butter in with your fingertips until it looks like fine breadcrumbs. Stir in 50g of the parmesan, pour in 50ml milk and bring together quickly with a table knife into a soft dough (add a little more milk if it seems dry). Gather the dough briefly on a work surface and divide into 8 balls.

5. 5

   Arrange the dumplings on top of the stew and sprinkle with the remaining parmesan. Bake, uncovered, for 25 mins, until the dumplings have doubled in size and turned golden brown. Scatter with parsley and serve.