If you want comfort food, try this dish. The Barefoot Contessa Chicken and Dumplings Recipe is a classic.
It feels like a warm hug in a bowl. Ina Garten’s recipes are always very reliable. This version is rich, creamy, and very delicious.
You will love the soft, fluffy dumplings. Many people search for how to make Barefoot Contessa Chicken and Dumplings.
It is perfect for a cold winter night. The ingredients for Barefoot Contessa Chicken and Dumplings are simple. You can find them at any local store.
Follow this guide to make a perfect family meal. Everyone will ask for a second bowl today.
When I first introduced to Barefoot Contessa Chicken and Dumplings
I first saw this recipe on a rainy Sunday. Ina Garten made it look so easy and fun. Her kitchen always looks so bright and cozy.
I decided to try it for my own family. The smell of fresh thyme filled my whole house. My kids loved the soft dough on top.
It quickly became our favorite weekend meal. Now, I make it whenever we need comfort. It is truly a foolproof and tasty recipe.
Equipment List
- A large Dutch oven or heavy pot.
- A sharp knife
- Measuring cups and spoons.
- A mixing bowl
- A whisk or a large spoon.
Ingredients You Need for Barefoot Contessa Chicken and Dumplings
- 4 pounds of roasted chicken meat.
- 2 cups of chopped yellow onions.
- 2 cups of diced carrots.
- 1 cup of sliced celery.
- 1/4 pound of unsalted butter.
- 3/4 cup of all-purpose flour.
- 5 cups of chicken stock.
- 1/4 cup of heavy cream.
- 2 cups of baking mix (for dumplings).
- 2/3 cup of whole milk.
- 1 tablespoon of fresh parsley.
Step-by-Step Guide
- Melt the butter in your large pot. Add the onions, carrots, and celery. Sauté them until they are soft.
- Stir the flour into the butter and veggies. Cook it for two minutes. Slowly add the chicken stock.
- Let the sauce thicken over medium heat. Add the heavy cream and seasonings. Stir in the cooked chicken pieces.
- Combine the baking mix, milk, and parsley. Stir until a soft dough forms. Do not overmix the dough.
- Drop spoonfuls of dough onto the stew. Cover the pot very tightly. Simmer for 15 minutes until firm.
Tips to Make the Best Barefoot Contessa Chicken and Dumplings
- Use a rotisserie chicken to save time.
- Do not peek while the dumplings steam.
- Keep the heat low so it does not burn.
- Use fresh herbs for the best flavor.
- Make sure your stock is high quality.
FAQs about Barefoot Contessa Chicken and Dumplings
Q: Can I freeze this chicken stew?
A: Yes, you can freeze the stew easily. Add fresh dumplings after you reheat it later.
Q: Why are my dumplings so heavy?
A: You might have mixed the dough too much. Stir it just until the flour disappears.
Q: Can I use chicken breasts only?
A: Yes, white meat works very well here. Just ensure the chicken stays moist and juicy.
Final Thoughts
This Barefoot Contessa Chicken and Dumplings Recipe is amazing. It is simple, hearty, and full of flavor. Your family will love every single bite.
It is the ultimate meal for busy people. Cooking should be fun and very tasty. Give this recipe a try this week!
More Amazing Recipes
- Martha Stewart French Toast Recipe
- Martha Stewart Blueberry Muffins Recipe
- Martha Stewart Egg Strata Recipe
- Martha Stewart Blueberry Muffins Recipe
Barefoot Contessa Chicken and Dumplings Recipe
Equipment
- A large Dutch oven or heavy pot.
- A sharp knife
- Measuring cups and spoons
- a mixing bowl
- A whisk or a large spoon.
Ingredients
- 4 pounds of roasted chicken meat.
- 2 cups of chopped yellow onions.
- 2 cups of diced carrots.
- 1 cup of sliced celery.
- 1/4 pound of unsalted butter.
- 3/4 cup of all-purpose flour.
- 5 cups of chicken stock.
- 1/4 cup of heavy cream.
- 2 cups of baking mix for dumplings.
- 2/3 cup of whole milk.
- 1 tablespoon of fresh parsley.
Instructions
- Melt the butter in your large pot. Add the onions, carrots, and celery. Sauté them until they are soft.
- Stir the flour into the butter and veggies. Cook it for two minutes. Slowly add the chicken stock.
- Let the sauce thicken over medium heat. Add the heavy cream and seasonings. Stir in the cooked chicken pieces.
- Combine the baking mix, milk, and parsley. Stir until a soft dough forms. Do not overmix the dough.
- Drop spoonfuls of dough onto the stew. Cover the pot very tightly. Simmer for 15 minutes until firm.
Notes
- Use a rotisserie chicken to save time.
- Do not peek while the dumplings steam.
- Keep the heat low so it does not burn.
- Use fresh herbs for the best flavor.
- Make sure your stock is high quality.
