Chicken Fricot

This hearty Canadian stew of Chicken Fricot is the precursor to many varieties of North American dumpling soups using any number of proteins.

The French term fricot originally translated as “feast” but evolved to denote more of a singular meat stew. Brought to the United States with the Acadian migration to the French Louisiana territory, the simple flour dumplings (pâtes) make this version the grandfather of traditional Southern chicken and dumplings.

Key to the regionality of this version is summer savory (Satureja hortensis), an herb native to Atlantic Canada that gives this dish its distinctive flavor.

Chicken Fricot

 Chicken thighs Cut into 1-in. pieces 
 Potatoes, Yukon Gold Peeled and diced 
½   Onion, yellow Diced 
rib Celery Diced 
 Carrot Diced 
tbsp Butter  
½  tbsp Savory  
 Bay leaf  
  Pepper, black  

For the pâtes

cup Flour, AP  
tbsp Baking powder  
½  tsp Salt  

1 Sauté the chicken in butter over medium heat until browned. Remove and set aside. 

2 Sauté the onion in the same butter and fat until they are lightly browned, about 5 min. 

3 Add the chicken, seasonings and 6 cups water to deglaze, scraping up any browned bits. Bring to a boil then reduce the heat and simmer, covered, for 30 min. 

4 Add the potatoes, carrot and celery and simmer, covered, for 20 min more. 

5 Mix together the ingredients for the pâtes with ½ cup water and drop into the pot by the spoonful. Cover and continue to simmer for 7-10 min. 

Yield: 4 servings 


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