Description
A comforting and hearty stew featuring tender chicken and fluffy Parmesan dumplings in a robust tomato broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound chicken thighs, boneless and skinless, cut into chunks
- 1 can (14 oz) diced tomatoes
- 2 cups chicken broth
- 1 tablespoon red pepper flakes
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil, for garnish
- 1 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon baking powder
- 1/4 cup milk
- 1 egg, beaten
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onions are translucent and the garlic fragrant—about 3-4 minutes.
- Add the chicken chunks to the pot. Cook until all sides are nicely browned, approximately 5-7 minutes.
- Stir in the diced tomatoes (with juices), chicken broth, red pepper flakes, Italian seasoning, salt, and pepper. Bring to a gentle simmer and cook for about 20 minutes.
- Mix together the all-purpose flour, grated Parmesan cheese, baking powder, milk, and beaten egg in a bowl until just combined.
- Drop spoonfuls of the dumpling mixture into the simmering stew. Cover and cook for an additional 10-15 minutes.
- Serve the stew hot, garnished with fresh basil.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. If freezing, add dumplings fresh when reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg