Chicken Fricot

By Rheanna Kish and The Test Kitchen

Tested till perfect

75 people added this to their Recipe Box
Bookmarks
Add to Recipe Box
Chicken FricotFricot 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.4 user reviews.
Chicken Fricot

Chicken Fricot
Photography by Edward Pond

  • Preparation time: 50 minutes
  • Total time : 2-1/4 hours

This recipe makes 8 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info
Per serving: about -
cal 395395 cal
pro 20 g20g pro
total fat 16 g16g total fat
sat. fat 4 g4g sat. fat
carb 42 g42g carb
fibre 3 g3g fibre
chol 110 mg110mg chol
sodium 757 mg757mg sodium
potassium 640 mg640mg potassium
% RDI: -
calcium 99 calcium
iron 1919 iron
vit A 5353 vit A
vit C 1515 vit C
folate 3535 folate

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.

Ingredients

  • 1 whole chicken , (about 3 lb/1.35 kg)1 whole chicken, (about 3 lb/1.35 kg)
  • 4 oz salt pork , diced4 oz salt pork, diced
  • 3 carrots , chopped3 carrots, chopped
  • 3 ribs celery , chopped3 ribs celery, chopped
  • 1 large onion , chopped1 large onion, chopped
  • 2 lb Yukon Gold potatoes , peeled and chopped2 lb Yukon Gold potatoes, peeled and chopped
  • 2 tsp dried savory 2 tsp dried savory
  • 3/4 tsp salt 3/4 tsp salt
  • 1/2 tsp pepper 1/2 tsp pepper
  • 6 cups water 6 cups water
  • 2 ice cubes 2 ice cubes
  • Dumplings:
  • 1-1/2 cups all-purpose flour 1-1/2 cups all-purpose flour
  • 1 tbsp baking powder 1 tbsp baking powder
  • 1 tbsp chopped fresh parsley 1 tbsp chopped fresh parsley
  • 1/2 tsp salt 1/2 tsp salt
  • 2 egg yolks 2 egg yolks

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.

Source : Canadian Living Magazine: December 2011

Related content

You might also like

Contests

All contests



Most popular

Most popular videos