Fricot is a beloved Acadian dish from the Maritime provinces of Canada - a hearty chicken stew topped with fluffy dumplings. This traditional recipe has been passed down through generations and is the ultimate comfort food. The rich broth, tender chicken, vegetables, and light-as-air dumplings make this a complete one-pot meal that warms you from the inside out. Perfect for cold winter days or when you need a taste of home!
Ingredients
For the Fricot:
1 whole chicken (3-4 lbs), cut into pieces
8 cups water
3 medium potatoes, peeled and diced
2 large carrots, peeled and sliced
1 large onion, diced
2 celery stalks, chopped
2 bay leaves
1 teaspoon dried savory (or thyme)
Salt and pepper to taste
2 tablespoons butter
Fresh parsley for garnish
For the Dumplings:
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons butter, cold
3/4 to 1 cup milk
Instructions
In a large pot or Dutch oven, place the chicken pieces and cover with 8 cups of water. Add bay leaves, savory (or thyme), salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes until chicken is cooked through.
Remove the chicken from the pot and set aside to cool slightly. Keep the broth simmering. Once cool enough to handle, remove the meat from the bones and shred or cut into bite-sized pieces. Discard the bones and skin.
Add the diced potatoes, carrots, onion, and celery to the simmering broth. Cook for 15-20 minutes until vegetables are tender.
Return the shredded chicken to the pot. Stir in the butter. Taste and adjust seasoning with salt and pepper as needed.
While vegetables are cooking, make the dumplings: In a large bowl, whisk together flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
Add milk gradually, stirring just until a soft dough forms. Don't overmix - the dough should be slightly sticky but hold together.
Bring the fricot to a gentle boil. Drop spoonfuls of dumpling dough onto the surface of the simmering stew, spacing them slightly apart. You should get about 12 dumplings.
Cover the pot tightly and simmer for 12-15 minutes without lifting the lid. The dumplings will puff up and cook through.
Once dumplings are cooked (they should be light and fluffy, not doughy in the center), remove from heat.
Serve hot in bowls, making sure each serving gets chicken, vegetables, broth, and dumplings. Garnish with fresh parsley.
💡 Nic's Tips & Notes
Acadian Tradition: This recipe is a staple in Acadian households, especially in New Brunswick and Nova Scotia. Each family has their own variation!
Savory Herb: Summer savory is the traditional Acadian herb for fricot. If you can't find it, thyme is a good substitute.
Don't Peek! Once you add the dumplings and cover the pot, don't lift the lid! The steam is what makes them fluffy.
Dumpling Consistency: The dough should be soft and slightly sticky. If too dry, add more milk a tablespoon at a time.
Variations: Some families add turnip or parsnip. Clam fricot is another popular version using clams instead of chicken.
Make Ahead: You can make the fricot base ahead, but add fresh dumplings just before serving for best texture.
Leftovers: Fricot keeps well in the fridge for 3-4 days. The dumplings may absorb some liquid but still taste delicious!