This easy Barefoot Contessa Chicken and Dumplings recipe is a creamy, comforting dish that’s perfect for a quick weeknight dinner. Packed with tender chicken, fluffy dumplings, and a rich, flavourful broth, it’s a simple yet satisfying meal that can be made with everyday ingredients for a warm, hearty treat.
Ingredients Needed
For the Chicken:
- 30ml olive oil
- 3 medium carrots, halved lengthwise, sliced 1.5 cm thick
- 2 celery stalks, sliced 1.5 cm thick
- 1 medium onion, diced
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, chopped
- 240ml dry white wine
- 60g unsalted butter
- 60g all-purpose flour
- 120ml whole milk
- 680g boneless, skinless chicken thighs, cut into 2.5 cm pieces
- 1.1 litres homemade chicken stock
- 1/4 cup fresh flat-leaf parsley leaves, chopped, plus more for serving (15g)
- 140g frozen peas
For the Dumplings:
- 220g all-purpose flour
- 15g baking powder
- 1 teaspoon garlic salt
- Kosher salt and freshly ground black pepper
- 30g unsalted butter, melted
- 240ml whole milk
How To Make Chicken and Dumplings
- Prepare the Chicken: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt, and black pepper, then cook, stirring occasionally, for 4 to 5 minutes, until the vegetables begin to soften but don’t colour.
- Cook Garlic & Thyme: Stir in the garlic and thyme, cooking for another minute until fragrant.
- Add Wine & Butter: Pour in the wine and simmer for 4 to 5 minutes, allowing it to evaporate. Stir in the butter until completely melted.
- Add Flour & Milk: Sprinkle the flour over the vegetables and stir until a sandy paste forms. Slowly pour in the milk, stirring until the flour is fully incorporated into the liquid.
- Add Chicken & Stock: Add the chicken and homemade chicken stock to the pot. Stir to combine and bring to a boil. Lower the heat to medium-low and simmer for 15 to 20 minutes until the chicken is cooked through.
- Finish Chicken: Stir in the parsley and peas, then remove from the heat.
- Prepare the Dumplings: In a medium bowl, whisk together the flour, baking powder, garlic salt, salt, and black pepper. Stir in the melted butter until just combined. Gradually add the milk and stir until the mixture forms a dough ball.
- Shape Dumplings: Using a small ice cream scoop or measuring cup, scoop 10 balls of dough (about 2 tablespoons each) into the chicken mixture.
- Cook Dumplings: Cover the pot and simmer over medium-low heat for 10 to 15 minutes, until the dumplings puff up and a toothpick inserted into the centre comes out clean.
- Serve: Spoon the chicken and dumplings into bowls, garnishing with extra parsley. Serve hot and enjoy!
Recipe Tips
- Use boneless, skinless chicken thighs for a tender and juicy result. Chicken breasts can dry out during cooking, so thighs are a better choice.
- Simmer the chicken slowly on low heat to keep it moist and allow the flavours to develop. Don’t rush the cooking time.
- Don’t overmix the dumpling dough. Stir just until the ingredients are combined to keep the dumplings light and fluffy.
- Use homemade chicken stock if possible, as it adds more flavour and richness to the dish compared to store-bought.
- Adjust the seasoning at the end by tasting. If the dish needs more salt or pepper, add it just before serving for the best flavour.
How To Store & Reheat Leftovers
- Refrigerate: Reheat leftover chicken and dumplings cool down to room temperature before storing them in an airtight container. Refrigerate for up to 3 days.
- Freeze: Place leftover chicken and dumplings in a freezer-safe container. It will last for up to 2 months. To reheat, thaw overnight in the fridge and heat gently on the stove until hot.
- Reheating: Reheat chicken and dumplings gently on the stove over low heat for about 10-15 minutes, stirring occasionally, until hot. Add a splash of milk or chicken stock to restore creaminess if needed.
Nutrition Facts
Serving Size: 1 cup (249g)
- Calories: 339
- Total Fat: 18g
- Saturated Fat: 7.7g
- Trans Fat: 0.3g
- Polyunsaturated Fat: 2.5g
- Monounsaturated Fat: 5.8g
- Cholesterol: 102mg
- Sodium: 817mg
- Total Carbohydrate: 21g
- Dietary Fiber: 2g
- Sugars: 3.2g
- Protein: 23g
- Potassium: 424.1mg
Try More Recipes:
Barefoot Contessa Chicken and Dumplings
Description
This easy Barefoot Contessa Chicken and Dumplings recipe is a creamy, comforting dish that’s perfect for a quick weeknight dinner. Packed with tender chicken, fluffy dumplings, and a rich, flavourful broth, it’s a simple yet satisfying meal that can be made with everyday ingredients for a warm, hearty treat.
Ingredients
For the Chicken:
For the Dumplings:
Instructions
- Prepare the Chicken: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt, and black pepper, then cook, stirring occasionally, for 4 to 5 minutes, until the vegetables begin to soften but don’t colour.
- Cook Garlic & Thyme: Stir in the garlic and thyme, cooking for another minute until fragrant.
- Add Wine & Butter: Pour in the wine and simmer for 4 to 5 minutes, allowing it to evaporate. Stir in the butter until completely melted.
- Add Flour & Milk: Sprinkle the flour over the vegetables and stir until a sandy paste forms. Slowly pour in the milk, stirring until the flour is fully incorporated into the liquid.
- Add Chicken & Stock: Add the chicken and homemade chicken stock to the pot. Stir to combine and bring to a boil. Lower the heat to medium-low and simmer for 15 to 20 minutes until the chicken is cooked through.
- Finish Chicken: Stir in the parsley and peas, then remove from the heat.
- Prepare the Dumplings: In a medium bowl, whisk together the flour, baking powder, garlic salt, salt, and black pepper. Stir in the melted butter until just combined. Gradually add the milk and stir until the mixture forms a dough ball.
- Shape Dumplings: Using a small ice cream scoop or measuring cup, scoop 10 balls of dough (about 2 tablespoons each) into the chicken mixture.
- Cook Dumplings: Cover the pot and simmer over medium-low heat for 10 to 15 minutes, until the dumplings puff up and a toothpick inserted into the centre comes out clean.
- Serve: Spoon the chicken and dumplings into bowls, garnishing with extra parsley. Serve hot and enjoy!
Notes
- Use boneless, skinless chicken thighs for a tender and juicy result. Chicken breasts can dry out during cooking, so thighs are a better choice.
- Simmer the chicken slowly on low heat to keep it moist and allow the flavours to develop. Don’t rush the cooking time.
- Don’t overmix the dumpling dough. Stir just until the ingredients are combined to keep the dumplings light and fluffy.
- Use homemade chicken stock if possible, as it adds more flavour and richness to the dish compared to store-bought.
- Adjust the seasoning at the end by tasting. If the dish needs more salt or pepper, add it just before serving for the best flavour.
Barefoot Contessa Chicken and Dumplings