Tested till perfect Chicken Fricot
Chicken Fricot
Photography by Edward Pond

Chicken Fricot

Fricot is a traditional Acadian stew made with meat or fish. Fluffy dumplings, also called doughboys, are cooked atop the stew, making it the ultimate comfort food. It's a favourite of many New Brunswickers, whether or not they're of Acadian heritage.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: December 2011

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 50 minutes
  • Total time 2 hours 15 minutes
  • Portion size 8

Ingredients

  • 1 1whole chickenwhole chickens, (about 3 lb/1.35 kg)
  • 4 oz 4ozsalt pork, diced
  • 3 3carrotcarrots, chopped
  • 3 3ribs celery, chopped
  • 1 1large oniononions, chopped
  • 2 lb 2lbYukon Gold potatoYukon Gold potatoes, peeled and chopped
  • 2 tsp 2tspdried savory
  • 3/4 tsp 3/4tspsalt
  • 1/2 tsp 1/2tsppepper
  • 6 cups 6cupswater
  • 2 2ice cubes

Dumplings:

  • 1-1/2 cups 1-1/2cupsall-purpose flour
  • 1 tbsp 1tbspbaking powder
  • 1 tbsp 1tbspchopped fresh parsley
  • 1/2 tsp 1/2tspsalt
  • 2 2egg yolkegg yolks
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Preparation

Discarding back, cut chicken into 6 pieces (2 breasts, 2 legs and 2 wings); set aside.

In large Dutch oven, sauté salt pork over medium-high heat until golden, about 4 minutes. With slotted spoon, remove pork; set aside.

Add chicken pieces to pan; brown all over, about 8 minutes. Transfer to plate; set aside. Drain all but 2 tbsp fat from pan.

Reduce heat to medium; cook carrots, celery and onion, stirring occasionally, until onion is softened but not coloured, about 3 minutes.

Stir in potatoes, savory, salt and pepper; cook, stirring, for 2 minutes. Return chicken and salt pork to pan; stir in water. Bring just to boil, skimming foam from surface as needed. Reduce heat, cover and simmer for 45 minutes.

Place ice cubes in glass measure. Pour in enough of the cooking liquid to make 2/3 cup; let cool.

Meanwhile, with slotted spoon, transfer chicken to plate; let cool enough to handle. Pull meat from bones; discard bones and skin.

Shred or coarsely chop chicken. Skim any fat from cooking liquid; return chicken to pan and bring to simmer.

Dumplings: Meanwhile, in bowl, whisk together flour, baking powder, parsley and salt. Stir egg yolks into reserved cooled cooking liquid; drizzle over flour mixture. With fork, toss to make sticky, stretchy dough.

Increase heat to medium. Drop batter, evenly spaced in 8 mounds, onto stew; cover and simmer until puffed and knife inserted into centre of dumpling comes out clean, 8 to 10 minutes.

Nutritional Information Per serving: about

cal 395 pro 20g total fat 16g sat. fat 4g
carb 42g fibre 3g chol 110mg sodium 757mg
potassium 640mg

% RDI:

calcium 9 iron 19 vit A 53 vit C 15
folate 35
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