Entree: Canada – New Brunswick, Atlantic Canada – Acadian Chicken and Dumplings

Serving Size: 6

Approximate Time

Prep 40 min

Cook 55 min

Additional 15 min

Total 1 hr 50 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 1/2 lb (1.6 kg)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 large onion, 1 cup (150 g) chopped
- 2 cloves garlic, minced
- 3 medium carrots, 1 1/2 cups (225 g) sliced on the bias
- 2 lb (900 g) russet or Yukon Gold potatoes, peeled and cut into 1 1/2-inch (3.5 cm) chunks
- 6 cups (1.4 L) low-sodium chicken stock
- 1 bay leaf
- 2 tsp (2 g) dried summer savory (or 1 tbsp / 3 g fresh, chopped)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (16 g) all-purpose flour (for thickening) — see note in instructions
- 2 tbsp (30 ml) cold water (to blend flour, optional)
- 2 tbsp (30 g) chopped fresh parsley for garnish (optional)

Dumplings
- 2 cups (260 g) all-purpose flour
- 1 tbsp (15 g) baking powder
- 1 tsp (6 g) kosher salt
- 3 tbsp (42 g) cold unsalted butter, cut into small pieces
- 1 cup (240 ml) milk (whole or 2%)
- 1 large egg (optional; for slightly richer dumplings)

Instructions

Short Description:
A hearty Acadian stew of bone-in chicken simmered with potatoes, onions and carrots in a savory-scented broth, finished with soft drop dumplings that steam on top to make a complete, comforting main course.

Regional Notes:
This New Brunswick Acadian version emphasizes summer savory (the classic Acadian herb) and uses potatoes and biscuit-style drop dumplings as the starch; onions are commonly included here, and the stew is simpler and soupier than some inland chicken-and-dumpling variants. The result is a rustic one-pot entree typical of Atlantic Canadian Acadian households.

1. Pat chicken pieces dry and season lightly with 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) pepper. Heat oil and 1 tbsp (14 g) butter in a large Dutch oven or heavy pot over medium-high heat. Brown chicken in batches, skin-side down first, until golden, about 6–8 minutes per side. Transfer browned pieces to a plate.
2. Reduce heat to medium. Add remaining 1 tbsp (14 g) butter to the pot. Add chopped onion and cook, stirring, until translucent, 4–5 minutes. Add garlic and carrots and cook 1–2 minutes more.
3. Return chicken to the pot. Add potatoes, chicken stock, bay leaf, summer savory, remaining 1/2 tsp (3 g) salt, and remaining 1/4 tsp (0.5 g) pepper. Bring to a gentle simmer, skimming any foam from the surface. Cover, reduce heat to maintain a low simmer, and cook until chicken is nearly cooked through and potatoes are just tender, 25–30 minutes.
4. While the stew simmers, make the dumpling batter: in a bowl whisk together 2 cups (260 g) flour, baking powder, and 1 tsp (6 g) salt. Cut in 3 tbsp (42 g) cold butter with a fork or pastry cutter until mixture resembles coarse crumbs. Stir in milk and the egg (if using) until just combined; the batter should be thick but dropable. Do not overmix.
5. If you prefer a slightly thicker gravy, blend 2 tbsp (16 g) flour with 2 tbsp (30 ml) cold water to a smooth slurry. Stir the slurry into the simmering stew and cook 2–3 minutes until the broth begins to thicken. Taste and adjust seasoning.
6. Drop spoonfuls (about 2 tbsp / 30 ml each) of dumpling batter onto the surface of the simmering stew, spacing them so they have room to expand. Cover the pot tightly (to trap steam) and cook over low heat without lifting the lid for 12–15 minutes, until dumplings are puffed and a skewer inserted into one comes out clean.
7. Remove from heat, discard bay leaf, and let sit 5 minutes before serving to settle. Sprinkle with chopped parsley if using.
8. Serve hot, distributing chicken, potatoes, vegetables, and dumplings so each plate has protein, starch, and vegetables — this is a full entree. Adjust salt and pepper at the table as desired.