Entree: Canada – Prince Edward Island, Atlantic Canada – Acadian Fricot

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr

Additional 15 min

Total 1 hr 25 min

Ingredients

- 6 bone-in chicken thighs, approx. 3 lb (1.4 kg)
- 4 tbsp (56 g) unsalted butter
- 1 large yellow onion, chopped (about 8 oz / 225 g)
- 3 medium carrots, sliced (about 8 oz / 225 g)
- 4 medium potatoes, peeled and cut into 1-inch (2.5 cm) chunks (about 2 lb / 900 g)
- 4 cups (960 ml) chicken stock or water
- 2 bay leaves
- 1 tbsp (3 g) fresh savory or 1 tsp (1 g) dried savory
- 1 tsp (5 ml) fine salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (15 g) all-purpose flour (for thickening)
- 2 tbsp (30 ml) heavy cream (optional, to finish)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Dumplings:
- 1 cup (120 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) salt
- 2 tbsp (28 g) cold unsalted butter, cubed
- 1/3 cup (80 ml) milk

Instructions

Short Description:
A hearty Acadian chicken stew of bone-in chicken, potatoes, carrots and savory herb, finished with soft dumplings for a comforting island main course.

Regional Notes:
This Prince Edward Island version reflects local Acadian heritage: bone-in chicken (rabbit is a traditional alternative), plentiful root vegetables and the distinctive savory herb. The stew is brothy yet substantial and finished with drop dumplings, a common Atlantic Canadian fricot technique.

1. Pat the chicken dry and season lightly with 1/2 tsp (2.5 ml) of the salt and 1/4 tsp (0.5 g) pepper. In a large heavy pot or Dutch oven, melt 2 tbsp (28 g) butter over medium-high heat. Brown the chicken thighs in batches, skin side down first, 4–5 minutes per side until golden; transfer browned pieces to a plate.
2. Reduce heat to medium and add remaining 2 tbsp (28 g) butter. Add the chopped onion and sliced carrots and cook, stirring, until the onion is translucent, 5–7 minutes. Sprinkle 2 tbsp (15 g) flour over the vegetables and stir 1–2 minutes to cook the raw flour taste, creating a light roux.
3. Gradually pour in 4 cups (960 ml) chicken stock or water while scraping browned bits from the bottom of the pot. Stir until smooth. Add the potato chunks, bay leaves, savory, remaining 1/2 tsp (2.5 ml) salt, and remaining 1/4 tsp (0.5 g) pepper.
4. Return the browned chicken to the pot, nestling the pieces into the liquid. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer until the chicken and potatoes are tender, about 30–40 minutes (adjust time for larger pieces).
5. While the stew simmers, make the dumpling dough: in a bowl whisk together 1 cup (120 g) flour, 2 tsp (8 g) baking powder and 1/2 tsp (3 g) salt. Cut in 2 tbsp (28 g) cold butter with a fork or pastry cutter until mixture resembles coarse crumbs. Stir in 1/3 cup (80 ml) milk just until a soft, slightly sticky dough forms (do not overmix).
6. When chicken and potatoes are tender, taste the broth and adjust seasoning. Drop rounded tablespoons of the dumpling dough onto the simmering stew surface, spacing them apart (they will expand). Cover the pot and simmer gently for 12–15 minutes without lifting the lid, until dumplings are cooked through and springy.
7. If using, stir in 2 tbsp (30 ml) heavy cream for a slightly richer finish. Remove and discard bay leaves. Sprinkle chopped fresh parsley over the fricot and serve hot, ensuring each bowl gets chicken, vegetables, broth and a dumpling.