We Gave the BBC’s Chicken Arrabbiata Stew & Parmesan Dumplings a Gastro Pub Makeover

An Elevated Take on the BBC’s Chicken Arrabbiata Stew & Parmesan Dumplings

We’re always on the lookout for recipes that capture the heart of home cooking, especially the kind that delivers comfort by the spoonful. So when we first stumbled across the BBC’s Chicken Arrabbiata Stew & Parmesan Dumplings, it quickly became a household favourite. A rich, tomato-based stew with a touch of heat and the fluffiest of cheesy dumplings—what’s not to love?

But what if we told you it could be even better?

This version stays true to the spirit of the original but elevates it to a dish worthy of your favourite gastro pub. We’re talking rich pancetta, roasted garlic, white wine, and aged Parmigiano Reggiano, all brought together in a stew that simmers low and slow for bold, balanced flavour. And those dumplings? Still fluffy, but now finished with mustard and a crisped parmesan crust.

Why This Recipe Deserves the Makeover

The original BBC chicken stew already does a lot right: tender chicken thighs, a hint of chilli heat, and comforting dumplings. But with a few thoughtful upgrades, we’ve added a new level of depth and indulgence:

• Smoky pancetta adds salty richness from the very first sizzle.
• Roasted garlic creates a mellow background without overpowering.
• A splash of dry white wine brings brightness and balance.
• A dash of balsamic vinegar lifts the tomato base.
• Fresh tarragon adds a fragrant, elegant finish.
• The dumplings are now laced with mustard powder and topped with aged parmesan for that golden, puffed-up crust.

It’s the kind of stew you could serve at a dinner party and still have guests talking about it the next day.

Gastro Pub Chicken Arrabbiata Stew & Parmesan Dumplings – Full Recipe

Ingredients

For the Stew:

• 2 tbsp olive oil
• 75g diced pancetta
• 1 large onion, thinly sliced
• 8 skinless, boneless chicken thighs, halved
• 2 roasted garlic cloves (or 3 fresh, crushed)
• 1 tsp chipotle chilli flakes
• 4 tbsp sun-dried tomato pesto
• 100ml dry white wine
• 250ml chicken stock
• 2 x 400g cans chopped tomatoes
• 1 tbsp balsamic vinegar
• 5 thyme sprigs, tied
• 1 tsp sugar
• Salt & black pepper to taste
• 1 tbsp double cream (optional, for richness)
• Small bunch of fresh tarragon, finely chopped

For the Dumplings

• 80g cold unsalted butter, cubed
• 150g self-raising flour
• 1 tsp English mustard powder
• 80g Parmigiano Reggiano, grated (60g in dough, 20g to top)
• 50–60ml full-fat milk
• ½ tsp flaky sea salt

Optional Gremolata (to finish):

• Zest of 1 lemon
• 1 garlic clove, finely grated
• 1 tbsp chopped fresh tarragon or parsley

Method

Step 1: Build the base:

Heat 1 tbsp olive oil in a large casserole dish. Fry pancetta until crisp, then remove and set aside. Add remaining oil and onions, cook gently for 8–10 mins until soft and golden.

Step 2: Add the chicken:

Turn up the heat, brown the chicken in batches. Return all to the pan. Add roasted garlic and chilli flakes, stir for 1 minute. Stir in sun-dried tomato pesto.

Step 3: Deglaze & simmer:

Pour in the white wine, scraping the base. Let it reduce for 2 minutes. Add chopped tomatoes, chicken stock, balsamic vinegar, thyme, sugar, and the pancetta. Season, cover, and simmer gently for 40 minutes.

Step 4: Make the dumplings:

In a bowl, rub butter into flour, mustard powder, and salt. Stir in 60g parmesan. Add milk and mix to a soft dough. Form into 8 balls.

Step 5: Assemble & bake:

Preheat oven to 200°C (180°C fan). Remove thyme from stew, stir in cream (if using) and tarragon. Arrange dumplings on top, scatter with remaining cheese. Bake uncovered for 25 minutes until golden and puffed.

Step 6: Add freshness (optional):

Mix gremolata ingredients and scatter over just before serving for a burst of lemony herb freshness.

Nutritional Values per 100g

Based on cooked values including dumplings and optional cream.