In this recipe, we will savor the rustic and hearty flavors of Chicken Fricot, a classic Acadian chicken stew embellished with tender dumplings. This dish stands as a proud symbol of Acadian culture and will surely warm you during the cold winter months. Let’s bring a taste of Acadia into our kitchens with this treasured recipe, originally featured in the French culinary magazine Saveur.
Ingredients:
- 1 whole chicken, cut into pieces
- 4 large potatoes, peeled and diced
- 4 carrots, sliced
- 2 turnips, peeled and diced
- 1 onion, diced
- 3 tablespoons oil (for browning chicken)
- 3 cups of water
- Salt and pepper to taste
- 1 tablespoon dried savory
Dumplings:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- Additional dried savory (optional)
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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4-6
Equipment: Large pot, mixing bowl
Instructions:
1. Begin by heating oil in a large pot over medium heat.
2. Season chicken pieces with salt and pepper, then add to the pot and brown on all sides.
3. Once the chicken is well-browned, add diced onion to the pot and sauté until translucent.
4. Add 3 cups of water to the pot, making sure that it covers the chicken.
5. Crush the dried savory in your palms to release its flavor, then sprinkle it into the pot.
6. Cover and let everything simmer for approximately 30 to 40 minutes.
7. After the initial simmer, add the diced potatoes, carrots, and turnips to the pot. Continue to cook for another 20 minutes until the vegetables are tender.
8. While the vegetables are cooking, prepare the dumplings: In a bowl, mix the flour, baking powder, and salt. Add the milk and a pinch of dried savory (if using) and lightly incorporate the ingredients without overmixing.
9. With the stew still simmering, drop spoonfuls of the dumpling mixture on top of the stew; do not stir. Ensure that the dumplings sit on the surface of the stew.
10. Cover the pot again and allow everything to cook for another 5 to 7 minutes until the dumplings are puffed and cooked through.
11. Your Acadian Chicken Fricot with Dumplings is now ready. Serve hot and enjoy the comforting flavors of this traditional Acadian dish.
Cooking Tips:
- Don’t overmix the dumpling batter; a light incorporation is key to fluffy dumplings.
- Use cold milk for the dumplings to help them rise properly.
- Avoid opening the pot after adding the dumplings for the perfect steamed texture.
This cherished recipe is brought to you by Anne Godin. For more delicious traditional dishes, remember to visit Anne's YouTube Channel: https://www.youtube.com/@annegodin4966
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