Heat the oil in a large shallow casserole dish. Fry the sliced onion over a low-medium heat for 7 mins or until soft and turning translucent. Turn up the heat slightly, add the halved chicken thighs and fry for 5 mins until beginning to brown around the edges.

Tip the crushed garlic and chilli flakes (if using) into the casserole and fry for 1 min. Stir through the sun dried-tomatoes pesto, pour in the stock and tinned tomatoes, then add the thyme, sugar and some seasoning.  Turn the heat to low and cover with a lid. Cook gently for 40 mins. Remove the thyme and check the seasoning.

Heat the oven to 200C/180C fan/gas 6. To make the dumplings, put the butter and flour in a bowl with ½ tsp fine salt, then rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Mix in 2/3rds of the grated parmesan cheese and pour in the milk. Swiftly combine with a cutlery knife until everything is well distributed and you have a soft dough (add more milk if it’s too dry). Briefly bring the dough together on a work surface, then divide it into eight balls.

Arrange the dumplings over the stew, then scatter each with the remaining cheese. Put in the oven and bake, uncovered, for 25 mins or until the dumplings are doubled in size and golden brown. Scatter over the chopped parsely and serve.