Before we dive into the comforting recipe for Ina Garten’s Chicken and Dumplings, let’s explore what pairs beautifully with this dish. Picture this: a sunny afternoon, laughter echoes through the backyard, and you’ve just set out a platter of these delicious dumplings.
A light, crisp salad complements the richness of the dumplings perfectly. You can prepare a simple arugula or mixed greens salad dressed with lemon vinaigrette, elevating the meal with refreshing flavors.
If you want to add a bit of sophistication, serve with a glass of your favorite dry white wine, which will meld wonderfully with the herbs and chicken broth in the dish.
The combination of flavors and textures makes for a delightful dining experience. Now, let’s dive into why this particular recipe is such a winner.
Why This Recipe is Great for You
Chicken and dumplings is more than just a dish; it’s a warm embrace on a plate. This Ina Garten version stays true to what comfort food should be—hearty, flavorful, and downright irresistible.
For busy home cooks like you and me, this recipe is not just easy to follow but also creates a meal that feels both elevated and inviting. I love how Ina’s recipes often strike a balance between gourmet and homey.
I’ve made this dish numerous times, and it never fails to impress. Whenever I see those plump, fluffy dumplings bobbing in that rich broth, it instantly brings back memories of cozy family gatherings and cooking with my grandmother.
So, trust me when I say this isn’t just food; it’s nostalgia wrapped in easy-to-follow steps.
Ingredients
Now, let me break down the ingredients you’ll need. Gather these fresh staples to create a meal worth sharing.
Chicken Filling:
- 4 tablespoons unsalted butter, softened
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds boneless, skinless chicken thighs, diced into 1-inch chunks
- Sea salt and freshly cracked black pepper
- 1 medium yellow onion, finely chopped
- 3 medium carrots, split lengthwise and sliced into 1/2-inch segments
- 2 celery ribs, chopped into 1/2-inch pieces
- 2 cloves garlic, finely minced
- 1 tablespoon fresh thyme, roughly chopped
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground nutmeg
- 1 cup crisp dry white wine
- 4 1/2 cups rich chicken broth
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1/4 cup fresh Italian parsley, chopped, plus extra for garnish
- 1 cup frozen sweet peas
Dumplings:
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic herb seasoning salt
- Sea salt and freshly cracked black pepper
- 2 tablespoons unsalted butter, melted
- 1 cup whole milk
How to Make Ina Garten’s Chicken and Dumplings
Alright, let’s get cooking! Follow these steps to create a bowl of chicken and dumplings that will make your mouth water.
Step 1: Sauté the Chicken
In a large pot, melt the 4 tablespoons of unsalted butter along with 2 tablespoons of extra-virgin olive oil over medium heat.
Once melted, add in the 1 1/2 pounds of diced chicken thighs. Season with sea salt and freshly cracked black pepper. Cook until the chicken gets a beautiful golden brown on the outside—about 5-7 minutes. This initial sear is crucial; it builds flavor right from the start.
Step 2: Stir in the Vegetables
Next, toss in the 1 medium finely chopped yellow onion, 3 medium sliced carrots, 2 chopped celery ribs, and 2 cloves of minced garlic. Cook these for about 5 minutes until they start to soften. The aromas filling your kitchen will be tempting!
Add the 1 tablespoon of chopped fresh thyme, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of ground nutmeg. Stir it all around. These herbs and spices tie the whole filling together beautifully.
Step 3: Deglaze with Wine
Pour in 1 cup of crisp dry white wine. This step not only adds depth but also helps to deglaze the pot. Scrape all those tasty bits stuck to the bottom—this is where the magic happens. Allow the wine to reduce and simmer for about 3 minutes.
Step 4: Create the Broth
Next, add the 4 1/2 cups of chicken broth. Bring everything to a simmer. This will meld all the flavors, creating a rich base for your dish.
Step 5: Thicken the Filling
In a small bowl, whisk together 1/2 cup of all-purpose flour and 1/2 cup of whole milk. Gradually add this mixture to your simmering broth. Stir continuously to avoid any lumps. This helps thicken the filling without turning it into a heavy paste.
Step 6: Finish with Peas and Parsley
Once the filling has thickened after about 5 minutes, stir in 1/4 cup of fresh chopped parsley and 1 cup of frozen sweet peas. The peas add a pop of color and sweetness that balances the broth beautifully.
Step 7: Prepare the Dumpling Mixture
In a separate bowl, combine 1 3/4 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of garlic herb seasoning salt, and a pinch of sea salt and cracked black pepper. Add in 2 tablespoons of melted unsalted butter and 1 cup of whole milk. Stir until the mixture is just combined. You want it a bit chunky because it’ll lighten up during cooking.
Step 8: Drop the Dumplings
Take spoonfuls of that doughy goodness and drop them delicately over the simmering chicken filling. Make as many dumplings as you can fit; they’ll puff up as they cook.
Step 9: Cover and Simmer
Cover the pot and let it simmer gently for 15-20 minutes, or until the dumplings have doubled in size and become fluffy. Try not to peek too often! You want them to steam perfectly.
Step 10: Serve and Garnish
Once done, give it a gentle stir. Ladle that warm, comforting mixture into bowls and garnish with extra chopped parsley. Trust me; your family and friends will gather around for a taste.
Recipe Notes
Let’s dive into some nuances of the different ingredients.
- Chicken Thighs: I typically choose thighs over breasts for this dish. They’re juicier and hold up better during cooking, giving you perfectly tender bites.
- White Wine: Opt for a crisp, dry wine like Sauvignon Blanc. It lifts the flavors, and don’t worry—the alcohol cooks off!
- Smoked Paprika: Just a smidge adds a wonderful depth. This spice brings warmth without overwhelming heat. If you’ve never tried it, now’s the time!
- Butter: I use unsalted butter so I can control the saltiness of the overall dish.
- Whole Milk: It adds creaminess to the dumplings. If you prefer a lighter version, low-fat milk works too but skip some butter if you go that route.
Recipe Variations
Feel free to make this recipe your own! Here are some variations you can experiment with:
- Herb Variations: Change up the herbs! Try rosemary or sage alongside thyme for a different flavor profile.
- Vegetable Additions: Toss in some peas, corn, or even diced potatoes for extra heartiness.
- Spice it Up: Add a pinch of cayenne pepper if you enjoy a little heat.
- Dumpling Varieties: For a twist, try incorporating cheese into the dumplings, such as cheddar or Parmesan.
- Broth Options: Use homemade broth for an extra flavor boost if you have it on hand.
- Shortcut: If you’re in a rush, use rotisserie chicken. Just shred it and fold it in when you’re adding peas and parsley.
Conclusion
Ina Garten’s Chicken and Dumplings is a timeless dish full of flavor and warmth. Each spoonful offers comfort, making it an ideal meal for family gatherings or cozy nights in.
The best part? It’s surprisingly simple to make. With fresh ingredients and a bit of patience, you’ll have a dish that wins everyone over.
Cooking this dish has become a cherished ritual in my kitchen, and I hope it becomes one in yours too. So gather your friends and family, bring this recipe to life, and let the harmonious flavors of chicken and dumplings create new memories at your table.
Happy cooking!
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- Chicken and Dumplings With Egg Noodles Copycat Recipe
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- Best Campbell’s Chicken and Dumplings Recipe
Ina Garten Chicken and Dumplings Recipe – Comfort Food Meals
Description
Before we dive into the comforting recipe for Ina Garten’s Chicken and Dumplings, let’s explore what pairs beautifully with this dish. Picture this: a sunny afternoon, laughter echoes through the backyard, and you've just set out a platter of these delicious dumplings.Â
Ingredients
Chicken Filling:
Dumplings:
Instructions
Step 1: Sauté the Chicken
-
In a large pot, melt the 4 tablespoons of unsalted butter along with 2 tablespoons of extra-virgin olive oil over medium heat.
Once melted, add in the 1 1/2 pounds of diced chicken thighs. Season with sea salt and freshly cracked black pepper. Cook until the chicken gets a beautiful golden brown on the outside—about 5-7 minutes. This initial sear is crucial; it builds flavor right from the start.
Step 2: Stir in the Vegetables
-
Next, toss in the 1 medium finely chopped yellow onion, 3 medium sliced carrots, 2 chopped celery ribs, and 2 cloves of minced garlic. Cook these for about 5 minutes until they start to soften. The aromas filling your kitchen will be tempting!
Add the 1 tablespoon of chopped fresh thyme, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of ground nutmeg. Stir it all around. These herbs and spices tie the whole filling together beautifully.
Step 3: Deglaze with Wine
-
Pour in 1 cup of crisp dry white wine. This step not only adds depth but also helps to deglaze the pot. Scrape all those tasty bits stuck to the bottom—this is where the magic happens. Allow the wine to reduce and simmer for about 3 minutes.
Step 4: Create the Broth
-
Next, add the 4 1/2 cups of chicken broth. Bring everything to a simmer. This will meld all the flavors, creating a rich base for your dish.
Step 5: Thicken the Filling
-
In a small bowl, whisk together 1/2 cup of all-purpose flour and 1/2 cup of whole milk. Gradually add this mixture to your simmering broth. Stir continuously to avoid any lumps. This helps thicken the filling without turning it into a heavy paste.
Step 6: Finish with Peas and Parsley
-
Once the filling has thickened after about 5 minutes, stir in 1/4 cup of fresh chopped parsley and 1 cup of frozen sweet peas. The peas add a pop of color and sweetness that balances the broth beautifully.
Step 7: Prepare the Dumpling Mixture
-
In a separate bowl, combine 1 3/4 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of garlic herb seasoning salt, and a pinch of sea salt and cracked black pepper. Add in 2 tablespoons of melted unsalted butter and 1 cup of whole milk. Stir until the mixture is just combined. You want it a bit chunky because it’ll lighten up during cooking.
Step 8: Drop the Dumplings
-
Take spoonfuls of that doughy goodness and drop them delicately over the simmering chicken filling. Make as many dumplings as you can fit; they’ll puff up as they cook.
Step 9: Cover and Simmer
-
Cover the pot and let it simmer gently for 15-20 minutes, or until the dumplings have doubled in size and become fluffy. Try not to peek too often! You want them to steam perfectly.
Step 10: Serve and Garnish
-
Once done, give it a gentle stir. Ladle that warm, comforting mixture into bowls and garnish with extra chopped parsley. Trust me; your family and friends will gather around for a taste.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 685kcal
- % Daily Value *
- Total Fat 28.7g45%
- Saturated Fat 12g60%
- Trans Fat 0.1g
- Cholesterol 112mg38%
- Sodium 1139mg48%
- Total Carbohydrate 52g18%
- Dietary Fiber 3g12%
- Sugars 10g
- Protein 52g104%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Chicken Thighs: I typically choose thighs over breasts for this dish. They’re juicier and hold up better during cooking, giving you perfectly tender bites.
- White Wine: Opt for a crisp, dry wine like Sauvignon Blanc. It lifts the flavors, and don’t worry—the alcohol cooks off!
- Smoked Paprika: Just a smidge adds a wonderful depth. This spice brings warmth without overwhelming heat. If you’ve never tried it, now’s the time!
- Butter: I use unsalted butter so I can control the saltiness of the overall dish.
- Whole Milk: It adds creaminess to the dumplings. If you prefer a lighter version, low-fat milk works too but skip some butter if you go that route.
