Ina Garten Chicken and Dumplings Recipe

This Ina Garten-inspired Chicken and Dumplings is a hearty and comforting recipe, which is made with tender chicken, fresh vegetables, and fluffy homemade dumplings. It’s the ultimate one-pot wonder, ready in about 1 hour.

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Ina Garten Chicken and Dumplings Recipe Ingredients

For the Chicken Stew:

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 3 carrots, sliced into rounds
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh thyme (or ½ tsp dried)
• ¼ cup all-purpose flour
• 6 cups low-sodium chicken stock
• 3 cups cooked chicken, shredded or cubed (from a rotisserie chicken is perfect)
• 1 bay leaf
• ½ cup frozen peas (optional)
• 2 tablespoons chopped fresh parsley or dill
• Kosher salt and freshly ground black pepper

For the Dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 tablespoon chopped fresh parsley or chives
• ¾ to 1 cup buttermilk
• 3 tablespoons unsalted butter, melted

How To Make Ina Garten Chicken and Dumplings

1. Sauté the Vegetables: In a large Dutch oven or heavy-bottomed pot, heat the butter and olive oil over medium heat. Add the onions, carrots, and celery and cook for 8–10 minutes, until softened. Stir in the garlic and thyme and cook for one more minute until fragrant.
2. Make the Stew Base: Sprinkle the flour over the cooked vegetables and stir constantly for 1–2 minutes to cook out the raw flour taste. Slowly pour in the chicken stock while stirring until the mixture is smooth. Add the bay leaf and bring to a simmer.
3. Add Chicken and Simmer: Stir in the cooked chicken. Let the stew simmer gently for 10–15 minutes to allow the broth to thicken slightly and the flavors to meld. Stir in the optional frozen peas and season with salt and pepper to taste. Remove the bay leaf.
4. Mix the Dumpling Dough: While the stew simmers, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, salt, and chopped herbs. In a separate small bowl, mix the melted butter and buttermilk. Pour the wet ingredients into the dry and stir with a fork until just combined. Do not overwork the dough.
5. Cook the Dumplings: Drop rounded tablespoons of the dumpling dough on top of the simmering stew, leaving a little space between each one.
6. Steam and Serve: Cover the pot with a tight-fitting lid, reduce the heat to low, and let the dumplings steam for 15–18 minutes. Do not lift the lid during this time. The dumplings are done when they are puffed and a toothpick inserted into the center comes out clean. Garnish with fresh parsley or dill and serve immediately.

Recipe Tips

• How do I get the fluffiest dumplings? The number one rule is: do not lift the lid while the dumplings are steaming! This traps the steam inside the pot, which is essential for cooking them through and making them light and fluffy. Also, be careful not to overwork the dough; mix only until the ingredients are just combined.
• What’s the best chicken to use? For a classic Ina Garten shortcut that doesn’t sacrifice flavor, use the meat from a store-bought rotisserie chicken. It’s already cooked, seasoned, and moist.
• How do I get a flavorful broth? Since the broth is the heart of the dish, use a high-quality, low-sodium chicken stock. This allows you to control the salt level and ensures a rich, savory base.
• When should I season the stew? The best time to do a final taste test and adjust the salt and pepper is right before you add the dumpling dough. Once the dumplings are on top, it’s difficult to stir and season the stew underneath.

What To Serve With Chicken and Dumplings

This is a hearty, all-in-one meal that doesn’t require much else. It’s perfect with:

• A simple green salad with a light lemon vinaigrette to cut the richness.
• Steamed green beans or asparagus.

How To Store Chicken and Dumplings

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings will absorb more liquid and become denser upon sitting.
• Reheat: Reheat gently on the stovetop over low heat, adding an extra splash of chicken broth to loosen the stew.
• Freeze: It is best to freeze the stew base without the dumplings, as they can become gummy when thawed. You can then thaw the stew and make a fresh batch of dumplings to steam on top.

Chicken and Dumplings Nutrition Facts

• Calories: 540 kcal
• Protein: 36g
• Fat: 28g
• Carbohydrates: 38g
• Fiber: 3g

Nutrition information is an estimate and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Ina Garten Chicken Francese Recipe
• Ina Garten Barefoot Contessa Chicken Divan Recipe