Chicken stew

Two members of the Good Food team share their favourite one-pot recipes

- CASSIE BEST and ESTHER CLARK

Cassie

I like a robust stew with a bit of punch, and when chicken is on the menu, smoked paprika is my spice of choice. It adds smoky depth, which is balanced perfectly here with the sweet tomatoes. Beans bolster the dish, making a meal of what could otherwise be a soup, plus greens pack in some nutrients. A hearty bowl of chicken stew should always come with something starchy for soaking up the juices. My carb of choice here is a wedge of bread – if it’s slathered in garlic butter, all the better. Cassie Best, food director

I’ve used kale, but cabbage or cavolo nero would also work well if you prefer.

Esther

Chicken casserole is a childhood throwback for me, conjuring up memories of nights at my nan’s dining room table with saucy bowls of stew and fat dumplings to soak it all up. I’ve added shredded ham to mine, which works fantastically with the punch of English mustard powder in the dumplings. The key to light and fluffy dumplings is not to over-handle them; be light with the mixture and don’t work it too much. If you like your dumplings squidgy, don’t remove the lid. On the other hand, if you enjoy a slightly crisp exterior, leave the lid off for the final 10 minutes of cooking. Esther Clark, deputy food editor

For crisp, golden dumplings, remove the casserole lid for the final 10 minutes of cooking.

Smoky chicken, bean & kale stew

SERVES 4 PREP 10 mins COOK 1 hr 25 mins EASY

1 tbsp olive oil

8 boneless and skinless chicken thighs

80g cubed pancetta or smoky bacon lardons