Chef and food photographer Dennis Prescott hails from the province of New Brunswick, so it’s no surprise that his new cookbook – Cook with Confidence: Over 100 Inspiring Recipes to Cook and Eat Together – features this recipe for an Acadian specialty. Prescott describes the dish, and his take on it: “Chicken fricot is happiness in a bowl. This Acadian version of chicken and dumplings is the height of cold-weather comfort food. Though I’m not Acadian myself, I’ve had the privilege to grow up alongside that incredible community. This is a humble, nostalgia-packed recipe that folks from my part of the world enjoy when feeling a tad under the weather, when a nor’easter rears its wintery head, or when we just want a taste of home. My version steers slightly away from the original, adding garlic and lemon, and will become part of your recipe repertoire for years to come.”
Chicken Fricot
Ingredients
- 1 whole chicken about 3½ to 4 pounds, or 2 bone-in chicken drumsticks + 2 bone-in chicken thighs + 2 bone-in chicken breasts, halved crosswise (see note #1)
- sea salt
- 3 tbsp unsalted butter
- 1 large white onion diced
- 4 large carrots peeled and diced
- 3 celery stalks diced
- 4 garlic cloves minced
- 6 cups chicken stock
- 6 cups water
- 1½ tbsp summer savory divided
- 2 lbs russet potatoes scrubbed and diced
- freshly ground black pepper
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tbsp lemon zest
- chopped fresh flat-leaf parsley for garnish
Instructions
- Cut the chicken into 8 pieces and season all over with salt.
- Heat a large Dutch oven or pot over medium heat and melt the butter. When the butter has melted, and working in batches as necessary, add the chicken pieces skin side down and cook until the skin is golden brown, 7 to 8 minutes. Flip and continue cooking until a beautiful sunshine color develops on the second side, 3 to 4 minutes. With tongs, transfer the chicken to a rimmed plate.
- Add the onions, carrots and celery to the pot, season with a pinch of salt and cook until softened and translucent, about 6 to 8 minutes. Stir in the garlic and cook for 45 seconds, until fragrant.
- Add the stock, water, chicken, 1 tbsp of the summer savory, and a pinch of salt, and bring to a boil. Reduce the heat to medium, and cook until the chicken is tender, about 30 to 35 minutes. Add the potatoes, and continue cooking for about 12 to 15 minutes, or until the potatoes are just fork-tender. Remove from the heat.
- Using a slotted spoon, remove the chicken and transfer to a cutting board. When cool enough to handle, shred the meat with 2 forks, discarding the skin and bones and then return the meat to the broth. Skim and discard the fat on top of the broth. Taste and adjust the seasoning as necessary, adding more salt or pepper.
- In a medium bowl, combine the flour, baking powder, the remaining ½ tablespoon of the summer savory and lemon zest. Season with salt and mix well. While constantly stirring, gradually add about ½ to ¾ cup of water to the flour mixture until the dough comes together.
- Return the chicken stew to the stove and bring to a simmer over medium heat. When simmering, drop tablespoon-sized portions of the dough into the fricot, cover, and cook for 7 minutes, or until the little dough balls are cooked through.
- Divide your fricot into individual bowls, garnish with parsley, and enter a wonderful world of Acadian comfort.
Notes
- It’s more economical to begin with a whole chicken and butcher it into 8 pieces (save the back for chicken stock), though if you prefer you can also buy chicken pieces.
- This recipe freezes perfectly, and I always have a batch or two at the ready in case a cold unexpectedly strikes. Make just the chicken stew, let cool to room temperature, and transfer to plastic freezer storage bags. When you’re ready to eat the stew, thaw the chicken mixture and bring to a simmer, and then make the dumplings and add them to the simmering stew.
