Chicken Fricot

Chicken Fricot
Chicken Fricot
In this classic Acadian comfort dish, savory—the pungent, peppery herb—adds a piney zest to the dumplings which puff when dropped into the simmering broth.Ingalls Photography

Chicken and vegetable soup dotted with airy dumplings is a beloved Acadian comfort food. Savory—a pungent, peppery herb—adds a piney zest. This recipe first appeared in our October 2013 issue with the article Where the Farm Meets the Sea.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Chicken Fricot
In this beloved Acadian comfort food, airy dumplings float in a hearty chicken and vegetable soup perfumed with pungent savory.
Yield: serves 8

For the Soup

  • 4 tbsp. unsalted butter
  • 1 tsp. olive oil
  • 2 lb. boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cloves garlic, roughly chopped
  • 1 large yellow onion, finely chopped
  • 1 medium carrot, roughly chopped
  • 1 stalk celery, roughly chopped
  • 6 cups chicken stock
  • 4 sprigs savory
  • 1 large russet potato, peeled and cut into 1" pieces

For the Dumplings

  • 1 cup flour
  • 1 tbsp. finely chopped savory
  • 2 tsp. baking powder
  • 12 tsp. kosher salt
  • 12 cup milk

Instructions

  1. Make the soup: Heat butter and oil in a 6-qt. saucepan over medium-high heat. Season chicken with salt and pepper; working in batches, cook, flipping once, until browned, 5–7 minutes. Transfer chicken to a plate; set aside. Add garlic, onion, carrot, and celery to pan; cook, stirring occasionally, until soft, about 7 minutes. Return chicken and its juices to pan with stock and savory; bring to a boil. Reduce heat to medium-low; cook, covered, until chicken is tender, 8–10 minutes. Add potato and cook, until tender, about 8 minutes more. Using a slotted spoon, transfer chicken to cutting board and discard savory. When chicken is cool enough to handle, shred into large pieces and return to pan. Bring soup to a simmer.
  2. Make the dumplings: Whisk flour, savory, baking powder, and salt in a bowl. Stir in milk until a thick batter forms. Using a 1-oz. scoop or 2 tablespoons, drop batter into simmering soup. When dumplings are puffed and slightly firm, cover pan and continue to cook about 5 minutes more.