Chicken Fricot (Fricot au Poulet)

Ingredients

• •1.5 kg whole chicken, cut into pieces (or 1.5 kg bone-in, skin-on chicken thighs and drumsticks)
• •2.5 litres cold water
• •1 large yellow onion, diced
• •2 celery stalks, sliced
• •6 medium (about 900 g) Yukon Gold or yellow-flesh potatoes, peeled and cut into 2 cm cubes
• •2 tsp dried summer savory (savourette), plus extra to taste
• •1.5 tsp salt
• •0.5 tsp black pepper, freshly ground
• •2 cups (250 g) all-purpose flour (for dumplings)
• •1 tbsp baking powder (for dumplings)
• •0.5 tsp salt (for dumplings)
• •0.5 tsp dried summer savory (for dumplings)
• •0.75 cup (180 ml) cold whole milk or water (for dumplings)
• •2 tbsp vegetable shortening or cold butter, cut into small pieces (for dumplings)

Directions

1. 1Place the chicken pieces in a large heavy-bottomed pot or Dutch oven. Cover with the cold water and bring to a boil over medium-high heat, skimming off any grey foam that rises to the surface during the first 5 minutes.
2. 2Once the broth is clear, add the diced onion, sliced celery, 2 tsp dried summer savory, 1.5 tsp salt, and black pepper. Reduce heat to medium-low, partially cover, and simmer for 30 minutes until the chicken is cooked through and tender.
3. 3Using tongs or a slotted spoon, transfer the chicken pieces to a cutting board. Let them cool for 5 minutes, then pull all the meat off the bones in large chunks, discarding the skin and bones. Set the shredded chicken aside.
4. 4Return the broth to a steady medium simmer. Add the cubed potatoes to the pot and cook uncovered for 12 to 15 minutes until they are just tender when pierced with a fork but not falling apart.
5. 5While the potatoes cook, prepare the dumpling dough: in a medium bowl, whisk together the 2 cups flour, 1 tbsp baking powder, 0.5 tsp salt, and 0.5 tsp summer savory. Cut in the shortening or cold butter with your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Add the cold milk all at once and stir with a fork just until a soft, shaggy dough comes together — do not overmix.
6. 6Return the shredded chicken to the pot and taste the broth, adjusting salt and summer savory as needed. The broth should be well-seasoned and fragrant. Keep the stew at a gentle but steady simmer.
7. 7Drop the dumpling dough in heaping tablespoon-sized portions directly onto the surface of the simmering stew, spacing them slightly apart — you should get about 12 dumplings. Work quickly so they all cook at roughly the same time.
8. 8Cover the pot tightly with a lid and cook without lifting the lid for 12 to 15 minutes. The dumplings are done when they have puffed up and a toothpick inserted into the centre of one comes out clean with no wet dough.
9. 9Ladle the fricot into deep bowls, making sure each serving gets plenty of broth, chicken, potatoes, and at least one or two dumplings. Serve immediately with crusty bread if desired.

💡 Summer savory (savourette) is the heart and soul of this dish — do not substitute with thyme or sage, as it will taste different. Look for it in the spice aisle of any Atlantic Canadian grocery store, or order it online. For a richer, more golden broth, use only dark meat pieces (thighs and drumsticks) and skim the broth diligently in the first few minutes. Leftovers reheat beautifully — the dumplings will absorb broth overnight, so add a splash of water or chicken stock when reheating on the stovetop over low heat.

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