PESTO CHICKEN STEW WITH CHEESY DUMPLINGS RECIPE | BBC GOOD FOOD - BBC GOOD FOOD | RECIPES AND COOKING TIPS
A slow-cooked chicken casserole with Italian basil flavours that makes a perfect weekend one-pot
Provided by Good Food team
Categories Dinner, Main course
Total Time 3 hours 10 minutes
Prep Time 50 minutes
Cook Time 2 hours 20 minutes
Yield 8
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 831 calories, FatContent 52 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 38 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 5 grams fiber, ProteinContent 50 grams protein, SodiumContent 2.7 milligram of sodium
POMEGRANATE AND CHICKEN STEW | JAMIE MAGAZINE
It might sound like a strange ingredient, but the pomegranate brings a tomato and chicken stew to life.
Total Time 1 hours
Yield 4
Number Of Ingredients 11
Steps:
- Heat 1-2 tablespoons of oil in a casserole over a medium heat. Season the chicken with sea salt, black pepper and the paprika, then brown in the hot oil for 7 to 8 minutes. Remove the pieces to a plate and set aside.
- Peel and slice the onions, peel and finely chop the garlic. Finely slice the chilli and finely chop the coriander.
- In the same pan, add another splash of oil with the onions. Stir well, being sure to catch the sticky bits at the bottom of the pan. Cook slowly for 15 minutes, till onions are soft, adding the garlic, chilli and coriander for the last 5 minutes.
- Stir in the passata, molasses and pomegranate juice, season well, then bring to the boil.
- Return the chicken with any juices to the pan, cover and lower the heat. Simmer for 30 minutes, until the chicken is cooked and the sauce has thickened, checking often that it’s not sticking.
- Scatter pomegranate seeds over the chicken. Delicious served with rice with extra chopped coriander stirred through.
Nutrition Facts : Calories 479 calories, FatContent 16 g fat, SaturatedFatContent 3.9 g saturated fat, ProteinContent 48.2 g protein, CarbohydrateContent 35.6 g carbohydrate, SugarContent 28.9 g sugar, SodiumContent 2.2 g salt, FiberContent 3.6 g fibre
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PESTO CHICKEN STEW WITH CHEESY DUMPLINGS RECIPE | BBC GOOD FOOD - BBC GOOD FOOD | RECIPES AND COOKING TIPS
From bbcgoodfood.com
Total Time 3 hours 10 minutes
Category Dinner, Main course
Cuisine British
Calories 831 calories per serving
- 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.
POMEGRANATE AND CHICKEN STEW | JAMIE MAGAZINE
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Total Time 1 hours
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 479 calories per serving
- Heat 1-2 tablespoons of oil in a casserole over a medium heat. Season the chicken with sea salt, black pepper and the paprika, then brown in the hot oil for 7 to 8 minutes. Remove the pieces to a plate and set aside.
- Peel and slice the onions, peel and finely chop the garlic. Finely slice the chilli and finely chop the coriander.
- In the same pan, add another splash of oil with the onions. Stir well, being sure to catch the sticky bits at the bottom of the pan. Cook slowly for 15 minutes, till onions are soft, adding the garlic, chilli and coriander for the last 5 minutes.
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- Return the chicken with any juices to the pan, cover and lower the heat. Simmer for 30 minutes, until the chicken is cooked and the sauce has thickened, checking often that it’s not sticking.
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