Chicken Arrabbiata Stew with Parmesan Dumplings
This hearty and flavorful stew is perfect for a cold winter night. The chicken is cooked in a spicy arrabbiata sauce, and the parmesan dumplings add a cheesy and comforting touch.
Ingredients
* 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 (28-ounce) can crushed tomatoes
* 1 (15-ounce) can tomato paste
* 1/2 cup dry red wine
* 1/4 cup chopped fresh basil
* 1 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 cup grated parmesan cheese
For the dumplings:
* 1 cup all-purpose flour
* 1/2 cup grated parmesan cheese
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup milk
* 1 egg
Instructions
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.
3. Add the onion and garlic to the skillet and cook until softened. Stir in the crushed tomatoes, tomato paste, red wine, basil, oregano, salt, and pepper. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.
4. Return the chicken to the skillet and stir to coat in the sauce. Transfer the mixture to a 9x13-inch baking dish.
5. To make the dumplings, whisk together the flour, parmesan cheese, baking powder, and salt. In a separate bowl, whisk together the milk and egg. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Drop the dumpling batter by spoonfuls over the chicken mixture.
7. Bake for 20-25 minutes, or until the chicken is cooked through and the dumplings are golden brown.
8. Sprinkle with additional parmesan cheese and serve.
Tips
* To make a spicier stew, add more red pepper flakes to the sauce.
* If you don't have dry red wine, you can substitute chicken broth.
* You can also use other types of cheese in the dumplings, such as cheddar or mozzarella.