Chicken Fricot

Name: Chicken Fricot
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 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; 1 cup flour; 1 tbsp. finely chopped savory; 2 tsp. baking powder; 1 ⁄ 2 tsp. kosher salt; 1 ⁄ 2 cup milk

Serves
serves 8

GEMMA AND ANDREW INGALLS

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.

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

Ingredients

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
¹⁄₂ tsp. kosher salt
¹⁄₂ cup milk

Instructions

Step 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.

Step 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.

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.
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.