Acadian Chicken Fricot with Herbed Dumplings
Welcome to Stop #14 of the Great Canadian Food Passport!
Fricot is a traditional Acadian chicken stew made with simple, hearty ingredients. Versions vary from family to family, but chicken, potatoes, onions and summer savory are classic ingredients. Dumplings—sometimes called pâtes or doughboys—are also traditionally cooked right on top of the simmering fricot. A cozy New Brunswick classic made with tender chicken, hearty potatoes, carrots, fragrant summer savory and fluffy homemade herbed dumplings.
This time, we’re heading east to New Brunswick, where we’re cooking one of Acadia’s most beloved comfort foods: Chicken Fricot.
For Canadian Cooking Adventures, I’ve given this beloved dish my own cozy twist with soft, herbed dumplings that soak up the flavorful broth while staying light and fluffy.
It’s the kind of meal that belongs on the table when the weather turns cold.
One pot. Simple ingredients. Big Canadian comfort.
Why You’ll Love This Recipe
- Authentically inspired by Acadian cuisine and New Brunswick food traditions
- A perfect fall and winter comfort meal
- Made with affordable, everyday ingredients
- Everything cooks in one pot
- The homemade dumplings make it extra special
- Hearty enough for a complete family dinner
- Even better the next day
- Freezer-friendly without the dumplings
The New Brunswick Connection
Chicken fricot is deeply connected to Acadian food culture and remains a beloved dish in New Brunswick. Tourism New Brunswick describes chicken fricot as one of the most popular varieties of fricot in Acadia, traditionally prepared for family gatherings and special occasions.
One ingredient that really gives fricot its distinctive character is summer savory. Historical New Brunswick recipes also identify summer savory as an important seasoning in Acadian fricot.
While traditional recipes vary, the heart of the dish remains the same: chicken simmered with vegetables and herbs, creating a simple, nourishing broth finished with tender dumplings.
🍲 Acadian Chicken Fricot with Herbed Dumplings
🍽️ How to Serve
Ladle the fricot into large bowls, making sure everyone gets plenty of:
- tender chicken
- potatoes
- carrots
- celery
- broth
- at least two fluffy dumplings
Serve with extra fresh parsley and freshly cracked black pepper.
For an especially cozy Canadian supper, serve it with warm crusty bread on the side.
Acadian Chicken Fricot with Herbed Dumplings
Ingredients
- For the Fricot
- 2½–3 lbs bone-in, skinless chicken thighs
- 2 tbsp butter
- 1 large yellow onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 5–6 medium Yukon Gold potatoes, peeled and cut into chunks
- 3 cloves garlic, minced
- 10 cups chicken broth
- 1½ tsp dried summer savory
- 1 tsp dried thyme
- 1 bay leaf
- 1½ tsp salt, plus more to taste
- ½ tsp freshly ground black pepper
- 2 tbsp fresh parsley, chopped
- For the Herbed Dumplings
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- ½ tsp dried summer savory
- ½ tsp dried thyme
- ¼ tsp black pepper
- 4 tbsp cold butter, cubed
- ¾ cup whole milk
- 2 tbsp chopped fresh parsley
Instructions
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the butter.
- Season the chicken lightly with salt and pepper.
- Add the chicken to the pot and brown for 3–4 minutes per side.
- The chicken does not need to be cooked through yet; you're simply building flavor.
- Remove the chicken and set aside.
- Add the onion, carrots and celery to the same pot.
- Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic and cook for another 30 seconds.
- Return the chicken to the pot.
- Pour in the chicken broth.
- Add:
- Summer savory
- Thyme
- Bay leaf
- Salt
- Black pepper
- Bring to a gentle boil.
- Reduce the heat, cover and simmer for 30–35 minutes, or until the chicken is tender and cooked through.
- Remove the chicken from the pot and allow it to cool slightly.
- Add the potatoes to the broth.
- Continue simmering for approximately 15 minutes, or until the potatoes are almost fork-tender.
- Meanwhile, remove the chicken from the bones and shred or chop it into bite-sized pieces.
- Discard the bones.
- Return the chicken to the pot.
- In a medium bowl, whisk together:
- Flour
- Baking powder
- Salt
- Summer savory
- Thyme
- Black pepper
- Add the cold butter.
- Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
- Add the milk and fresh parsley.
- Gently stir just until a soft dough forms.
- Do not overmix. A slightly shaggy dough will give you lighter, fluffier dumplings.
- Bring the fricot to a gentle simmer.
- Using a tablespoon or small cookie scoop, drop the dumpling dough onto the surface of the simmering stew.
- Leave a little space between each dumpling, as they will expand while cooking.
- Cover the pot tightly.
- Do not lift the lid while the dumplings cook.
- Simmer for 12–15 minutes, or until the dumplings are puffed and cooked through.
- The trapped steam helps the dumplings become light and fluffy.
- Remove the bay leaf.
- Taste the broth and adjust the salt and pepper as needed.
- Garnish with fresh parsley.
- Serve hot with plenty of chicken, vegetables, broth and herbed dumplings.
How to Make Acadian Chicken Fricot
1. Brown the Chicken
2. Build the Base
3. Add the Broth and Herbs
4. Add the Potatoes
5. Make the Herbed Dumplings
6. Add the Dumplings
7. Finish the Fricot
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 482Total Fat: 14gSaturated Fat: 8gUnsaturated Fat: 6gCholesterol: 42mgSodium: 2856mgCarbohydrates: 75gFiber: 5gSugar: 6gProtein: 13g
These calculations are based off Nutritionix