United by Taste
Recipe photo for Chicken Fricot

Chicken Fricot

by United by Taste

Chicken Fricot

Acadian Chicken Fricot is a traditional, hearty stew from the Maritime provinces of Canada, serving as a cornerstone of Acadian culinary identity. It is characterized by its clear, savory-scented broth, tender chicken, and fluffy flour dumplings known as pâtes.

by United by Taste

🇨🇦 Canada ·North America · $$
Prep
Cook
Total
6 portions

Fricot is more than just a meal; it is a cultural symbol of resilience for the Acadian people. Its origins date back to the 16th and 17th centuries, evolving from French fricassee styles adapted by settlers in what is now New Brunswick, Nova Scotia, and Prince Edward Island. Historically, it was a "survival" dish, designed to stretch limited ingredients like potatoes and onions to feed large families.

The word "fricot" itself has roots in Old French meaning a "feast" or "treat," and the call to the table in Acadian households is often simply, "Au fricot!" While chicken is the most iconic version (Fricot au Poulet), variations exist using rabbit, beef, or even clams. In lean times, a "meatless" version known as Fricot à la Belette (Weasel Fricot) was made—so named because the meat "escaped" the pot. While you may see similar "chicken and dumplings" in British or American Southern cooking, the Acadian version is distinct for its thin, herb-forward broth and specific dumpling texture.

Ingredients

Chicken and Broth

1 piece whole chicken 3-4 lbs, cut into pieces
12 cup water
2 piece bay leaves
6 piece whole peppercorns
1 tsp salt

Vegetables

1 piece yellow onion diced
3 piece carrots sliced into rounds
2 piece celery stalks chopped
4 piece potatoes peeled and cubed
0.25 cup fresh parsley chopped

Dumplings

2 cup all-purpose flour
1 tbsp baking powder
1 tsp salt
0.75 cup milk cold

Seasoning

1 pinch black pepper to taste
1 pinch salt to taste
1 tsp summer savory dried, or 1 tbsp fresh

Ingredients

6 portions

Chicken and Broth

1 piecewhole chicken 3-4 lbs, cut into pieces
12 cupwater
2 piecebay leaves
6 piecewhole peppercorns
1 tspsalt

Vegetables

1 pieceyellow onion diced
3 piececarrots sliced into rounds
2 piececelery stalks chopped
4 piecepotatoes peeled and cubed
0.25 cupfresh parsley chopped

Dumplings

2 cupall-purpose flour
1 tbspbaking powder
1 tspsalt
0.75 cupmilk cold

Seasoning

1 pinchblack pepper to taste
1 pinchsalt to taste
1 tspsummer savory dried, or 1 tbsp fresh

Instructions

Make the broth

  1. 1

    Cook the chicken

    Place chicken pieces in a large pot with water, bay leaves, peppercorns, and 1 tsp salt. Bring to a boil, then reduce heat and simmer for 45-60 minutes until chicken is tender and easily falls off the bone.

  2. 2

    Remove and shred chicken

    Remove chicken from pot and let cool slightly. Remove and discard skin and bones, then shred the meat into bite-sized pieces. Strain the broth through a fine mesh strainer and return to pot.

Add vegetables

  1. 1

    Cook root vegetables

    Bring the strained broth back to a simmer. Add onion, carrots, celery, and potatoes. Season with summer savory, salt, and pepper. Simmer for 15-20 minutes until vegetables are tender.

  2. 2

    Return chicken to pot

    Add the shredded chicken back to the pot and stir gently. Taste and adjust seasoning as needed.

Make dumplings

  1. 1

    Prepare dumpling dough

    In a bowl, whisk together flour, baking powder, and salt. Gradually add cold milk, stirring just until a soft dough forms. Do not overmix.

  2. 2

    Drop dumplings

    Using a spoon, drop heaping tablespoons of dumpling dough directly into the simmering soup. Cover and cook for 15 minutes without lifting the lid - this ensures fluffy dumplings.

Finish and serve

  1. 1

    Final seasoning

    Remove bay leaves if any remain. Stir in fresh parsley and adjust seasoning with salt and pepper to taste. Serve hot in bowls, ensuring each portion has chicken, vegetables, and dumplings.

Tips & Notes

To ensure this dish is an authentic Fricot and not just a generic soup, pay close attention to these elements:

  • The "Deal-Breaker" Ingredient: Summer Savory (sarriette). In the Acadian tradition, if there is no summer savory, it is simply not a Fricot. This herb provides the signature "bedrock" flavor of the dish. Do not substitute it with sage or thyme; the profile is entirely different.

  • The Dumplings (Pâtes): These are not the heavy, suet-based dumplings of the UK or the biscuit-like drops of the US. They should be simple—flour, baking powder, salt, and water (sometimes with a bit of summer savory mixed in).

  • The "No-Peeking" Rule: Once you drop the spoonfuls of dough into the boiling broth, you must cover the pot and leave it alone for exactly 7 to 10 minutes. If you lift the lid to check on them, the steam escapes, and the dumplings will collapse into gummy, dense lumps instead of staying fluffy.

  • Storage and Serving:

    • Fresh is Best: Fricot is best served immediately while the dumplings are airy.

    • Fridge: The stew itself keeps beautifully for 3–4 days, but the dumplings will soak up the broth and become soggy.

    • Freezing: If you plan to freeze it, freeze only the stew base. When you are ready to eat, bring it back to a boil and cook a fresh batch of dumplings on top.

  • Potato Prep: Traditionally, potatoes are cut into small cubes so they cook through at the same rate as the dumplings. Some versions even suggest using a "floury" potato to help naturally thicken the broth slightly without the need for a roux.

Credits & Inspiration

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