Barefoot Contessa Chicken and Dumplings Recipe
If you want comfort food, try this dish. The Barefoot Contessa Chicken and Dumplings Recipe is a classic.
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.