Description
Barefoot Contessa’s chicken and dumplings offer comfort straight from an American kitchen, blending tender chicken with pillowy dough in a creamy, herb-infused broth. Hearty ingredients create a soul-warming meal you’ll crave on chilly evenings.
Ingredients
Scale
Protein:
- 680g boneless, skinless chicken thighs, cut into 2.5 cm (1 inch) pieces
- 140g frozen peas
Vegetables and Aromatics:
- 3 medium carrots, halved lengthwise, sliced 1.5 cm (0.6 inch) thick
- 2 celery stalks, sliced 1.5 cm (0.6 inch) thick
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, chopped
- ¼ cup (15g) fresh flat-leaf parsley leaves, chopped, plus more for serving
Liquids, Fats, and Dry Ingredients:
- 30 ml (1 fluid ounce) olive oil
- 240 ml (8 fluid ounces) dry white wine
- 60 g (2.1 ounces) unsalted butter
- 60 g (2.1 ounces) all-purpose flour
- 120 ml (4 fluid ounces) whole milk
- 1.1 litres (37 fluid ounces) homemade chicken stock
- Kosher salt and freshly ground black pepper
Dough Ingredients:
- 220 g (7.8 ounces) all-purpose flour
- 15 g (0.5 ounces) baking powder
- 1 teaspoon garlic salt
- Kosher salt and freshly ground black pepper
- 30 g (1 ounce) unsalted butter, melted
- 240 ml (
Instructions
- Initiate vegetable sautéing by heating olive oil in a large Dutch oven over medium-high heat. Introduce diced carrots, celery, and onion with salt and ground black pepper. Sauté for 4 to 5 minutes until vegetables soften without browning.
- Incorporate minced garlic and fresh thyme, stirring for an additional minute to release aromatic flavors.
- Deglaze the pot with white wine, allowing liquid to simmer and reduce for 4 to 5 minutes. Swirl in unsalted butter until completely melted and integrated.
- Dust vegetables with all-purpose flour, creating a sandy textured roux. Gradually stream in whole milk, whisking continuously to prevent lumps and ensure smooth consistency.
- Introduce chicken pieces and homemade chicken stock to the vegetable base. Bring mixture to a rolling boil, then reduce heat to medium-low. Simmer for 15 to 20 minutes until chicken is thoroughly cooked and tender.
- Fold in fresh chopped parsley and frozen green peas. Remove from heat, allowing residual warmth to gently warm the peas.
- Prepare dumpling mixture by combining all-purpose flour, baking powder, garlic salt, kosher salt, and ground black pepper in a mixing bowl. Integrate melted butter until just combined.
- Gradually add whole milk to flour mixture, stirring until a cohesive dough forms. Use a small ice cream scoop or to portion 10 uniform dumpling balls.
- Carefully drop dumpling portions into simmering chicken mixture. Cover pot and cook for 10 to 15 minutes until dumplings expand and a toothpick inserted emerges clean.
- Ladle chicken and dumplings into serving bowls. Garnish with additional fresh parsley. Serve immediately while piping hot.
Notes
- Opt for tender chicken thighs instead of breasts to guarantee a succulent, melt-in-your-mouth texture without drying out during cooking.
- Create depth by simmering chicken slowly, allowing flavors to mingle and develop a rich, comforting profile throughout the dish.
- Craft delicate dumplings by mixing minimally, ensuring a light, airy consistency that melts perfectly in your mouth.
- Elevate the broth’s complexity by utilizing homemade chicken stock, which transforms the entire dish with its robust, nuanced flavor layers.
- Personalize the final taste by carefully seasoning at the last moment, giving you complete control over the dish’s ultimate flavor balance.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 339
- Sugar: 3.2g
- Sodium: 817mg
- Fat: 18g
- Saturated Fat: 7.7g
- Unsaturated Fat: 5.8g
- Trans Fat: 0.3g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 102mg