Entree: Canada – New Brunswick, Atlantic Canada – Acadian Fricot (Acadian Stew)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 55 min

Additional 15 min

Total 1 hr 40 min

Ingredients

- 6 bone-in chicken thighs, approx. 2 lb (900 g) total
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, about 8 oz (225 g), diced
- 2 stalks celery, about 3 oz (85 g), diced
- 2 carrots, about 6 oz (170 g), sliced into 1/4-inch (6 mm) rounds
- 2 lb (900 g) potatoes (Yukon Gold or Russet), peeled and cut into 1-inch (2.5 cm) pieces
- 6 cups (1.4 L) low-sodium chicken stock
- 2 tbsp (16 g) all-purpose flour (for thickening the broth)
- 2 tsp (2 g) dried summer savory (or 1 tbsp / 3 g fresh, minced)
- 1 bay leaf
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Dumplings:
- 1 1/2 cups (180 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) salt
- 2 tbsp (28 g) cold unsalted butter, cut into small pieces
- 2/3 cup (160 ml) milk
- 1 large egg

Instructions

Short Description:
A hearty Acadian one-pot stew of browned chicken, potatoes and root vegetables simmered in a savory broth and finished with tender drop dumplings flavored with summer savory. Comforting and rustic, this is a traditional main course in Acadian households.

Regional Notes:
This New Brunswick version follows Acadian tradition by using bone-in chicken, starchy potatoes and drop dumplings, and is seasoned prominently with summer savory — the hallmark herb in Acadian cooking. Compared with other Canadian stews, fricot is lighter in spice and relies on simple herbs and dumplings rather than thick gravies or heavy creams.

1. Pat the chicken thighs dry and season lightly with 1/2 tsp (3 g) salt and 1/4 tsp (0.75 g) pepper. In a large heavy pot or Dutch oven over medium-high heat, warm 2 tbsp (30 ml) vegetable oil. Brown the chicken thighs skin-side down until golden, about 5–6 minutes per side. Work in batches if needed. Transfer browned chicken to a plate and set aside.
2. Reduce heat to medium. Add the diced onion, celery and carrots to the pot and cook in the chicken fat and oil for 5–6 minutes until softened and translucent. Stir occasionally to prevent sticking.
3. Sprinkle 2 tbsp (16 g) flour over the vegetables and cook, stirring, 1–2 minutes to remove the raw flour taste. Pour in about 1 cup (240 ml) of the chicken stock to deglaze the pot, scraping up browned bits from the bottom, then add the remaining stock.
4. Return the browned chicken to the pot along with the potatoes, 2 tsp (2 g) dried summer savory, 1 bay leaf, 1/2 tsp (3 g) salt (reserve remaining salt for adjustment) and 1/4 tsp (0.75 g) pepper. Bring to a gentle simmer, then reduce heat to maintain a low simmer. Cover and cook for 25–30 minutes, or until potatoes are tender and chicken is cooked through.
5. While the stew simmers, make the dumpling batter: in a bowl whisk together 1 1/2 cups (180 g) flour, 2 tsp (8 g) baking powder and 1/2 tsp (3 g) salt. Cut 2 tbsp (28 g) cold butter into the flour mixture with a pastry cutter or fork until the mixture resembles coarse crumbs. In a separate small bowl whisk together 2/3 cup (160 ml) milk and 1 large egg, then stir the wet into the dry until just combined — do not overmix. Batter should be thick enough to drop by spoonfuls; add a tablespoon more flour or milk if needed.
6. Remove the bay leaf from the stew and stir in 2 tbsp (28 g) unsalted butter. Taste and adjust seasoning with remaining salt and pepper as desired. If the broth is too thin, simmer uncovered a few minutes to reduce slightly.
7. Drop rounded tablespoonfuls of the dumpling batter onto the surface of the gently simmering stew, spacing them so they do not touch (they will expand). Cover the pot tightly and cook over low heat for 12–15 minutes without lifting the lid, until dumplings are puffed and a toothpick inserted into the center comes out clean.
8. Once dumplings are cooked, sprinkle 2 tbsp (8 g) chopped fresh parsley over the fricot. Serve hot, making sure each bowl gets a piece of chicken, several potatoes and at least one dumpling.