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  1. First fry off the onion and 4 cloves of garlic in a little oil on a medium-low heat until softened
  2. Add the bacon and about 80g of pepperoni and cook for a minute or so to release the flavours
  3. Add the chopped tomatoes, balsamic vinegar, pesto, oregano, basil, sugar, salt and pepper and stir to combine
  4. Add chicken breasts – make sure the liquid is covering them – and then add a lid to your pot
  5. Transfer dish to oven and bake at 180 fan for 25 minutes
  6. Meanwhile make the dumplings; first mix together the yoghurt, milk and lemon juice and set aside
  7. Sieve the flour and baking powder into a bowl and make a well
  8. Add yoghurt mixture to well and mix together using a butter knife
  9. Once well mixed finally bring the mixture together and knead using your hands
  10. Separate the mixture into 12, and roll into balls
  11. Squash some mozzarella – 5-10g – into the middle of each ball
  12. Mix together butter, parsley and remaining cloves of garlic
  13. Remove casserole from oven and shred chicken
  14. Carefully place dumplings on top, brush with butter mixture and cover with lid again
  15. Bake for a further 15 minutes
  16. Remove from oven, sprinkle with remaining cheese and pepperoni and grill until cheese is bubbling and golden

Top Tips

  • Make sure you have a pan or casserole dish that is safe to use both on the hob and in the oven
  • You may need a little extra flour when you’re kneading the dumpling dough so it doesn’t stick to your hands and the surface!
  • You can make as many or as few dumplings as you like – we recommend 2 per person