Chicken Fricot (Fricot au Poulet)
A thin, savoury-scented chicken and potato stew thickened with dumplings, the everyday comfort dish of Acadian kitchens.
- Prep
- 25 min
- Cook
- 90 min
- Total
- 115 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •Large soup pot
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 12 g
- carbs
- 35 g
- protein
- 28 g
- calories
- 390
Instructions
- 1
Put the chicken pieces in a large pot, cover with water, and bring to a boil, skimming any foam.
- 2
Add the onion, half the summer savory, salt and pepper, then reduce heat and simmer for 45 minutes.
- 3
Remove the chicken, pull the meat from the bones, and return the meat to the pot along with the potatoes and remaining summer savory.
- 4
Simmer for 20 minutes until the potatoes are tender.
- 5
Mix flour, baking powder, a pinch of salt and milk into a soft dumpling dough.
- 6
Drop spoonfuls of dough into the simmering broth, cover, and cook for 15 minutes without lifting the lid.
- 7
Taste and adjust seasoning before serving hot in bowls.
Chef's tips
Summer savory is essential to fricot's flavour and is worth seeking out dried if fresh is unavailable; do not substitute with a different herb.
Ingredient substitutions
- chicken → rabbit, an older traditional version of fricot
Storage
Keeps refrigerated for up to 3 days.
Reheating
Reheat gently on the stovetop, adding a little water if the broth has thickened.
Common mistakes to avoid
- •Skipping summer savory, which changes the dish entirely
- •Lifting the lid while the dumplings steam
Serving suggestions
Cooked Chicken Fricot (Fricot au Poulet)?
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