Canadian
Acadian Chicken Fricot
A homely Acadian chicken stew from the Maritimes, simmered with potatoes, onion, and summer savory. Soft flour dumplings steam on top of the broth, soaking up the chicken flavour.
Watch it madeLes recettes d'Henri-Luc · 5:46
Ingredients
- Bone-in chicken thighs, skin on2 large
- Unsalted butter or rendered chicken fat1 tbsp
- Yellow onion, finely chopped1 medium
- Cold water4 cups
- Russet or yellow potatoes, peeled and cut into 1-inch chunks2 medium
- Carrot, sliced1 small
- Dried summer savory1 tsp
- Bay leaf1
- Salt3/4 tsp, plus more to taste
- Black pepper1/4 tsp
- All-purpose flour1 cup
- Baking powder1 1/2 tsp
- Cold water or milk1/2 cup
- Chopped parsley1 tbsp
Method
- Pat the chicken thighs dry and season them lightly with a pinch of the salt and pepper.
- Melt the butter in a small heavy pot over medium heat, then brown the chicken thighs skin side down for 4 to 5 minutes and turn to brown the other side for 2 minutes.
- Add the chopped onion and cook for 3 minutes, stirring around the chicken, until softened but not dark.
- Pour in the cold water and scrape the bottom of the pot, then add the bay leaf, summer savory, remaining salt, and pepper.
- Bring to a gentle boil, reduce the heat, cover partly, and simmer for 35 minutes, until the chicken is tender and the broth is well flavoured.
- Lift the chicken onto a plate, remove and discard the skin and bones, and pull the meat into large bite-size pieces.
- Return the chicken meat to the pot with the potatoes and carrot, then simmer uncovered for 15 minutes, until the potatoes are nearly tender.
- In a bowl, whisk together the flour, baking powder, and a pinch of salt for the dumplings.
- Stir in the cold water or milk just until a soft, sticky dough forms; do not overmix.
- Taste the fricot broth and adjust the salt, then keep it at a steady simmer.
- Drop heaping spoonfuls of dumpling dough onto the surface of the stew, leaving a little space between them.
- Cover the pot tightly and simmer without lifting the lid for 12 to 15 minutes, until the dumplings are puffed and cooked through.
- Discard the bay leaf, sprinkle with parsley, and serve the fricot in deep bowls with plenty of broth, potatoes, chicken, and dumplings.
Common questions
Can I substitute boneless chicken thighs or chicken breasts in Acadian chicken fricot?
Yes, but bone-in thighs give the best flavor and broth. Boneless thighs work well and cook faster; add them later and simmer gently to avoid toughness. Chicken breasts are less traditional and can dry out, so use them only if needed.
How long should I simmer the chicken and vegetables so they don’t turn mushy?
Simmer the chicken about 35 minutes until tender, then return the meat with the potatoes and carrot for about 15 minutes more. Keep the heat at a gentle simmer, not a hard boil, so the potatoes hold their shape.
What are the most common mistakes when making fricot?
The biggest mistakes are browning too hard, boiling too vigorously, and overcooking the potatoes. Also avoid skimping on salt and savory, since they build the classic flavor. The broth should stay light and brothy, not thick like stew.
How should I store leftover chicken fricot, and can I freeze it?
Cool it quickly, then refrigerate in a covered container for up to 3 to 4 days. It can be frozen for about 2 to 3 months, but the potatoes may soften slightly after thawing. Reheat gently over low heat.
What should I serve with Acadian chicken fricot?
Serve it hot in bowls with plenty of broth, chopped parsley on top, and fresh bread or biscuits for soaking. If you like, add a simple green salad or pickles on the side to balance the richness.