This popular chicken fricot is easily one of our favourite Acadian recipes. It is the epitome of comfort food in New Brunswick, and is essentially an Acadian take on chicken stew and dumplings. These soft, fluffy dumplings are also often fondly referred to as dough boys in the Maritimes. The combination of chicken, potatoes, carrots, and dumplings make for a hearty bowl that’s both simple and delicious. While the recipe may vary slightly from one home to the next across the Maritimes, chicken fricot remains a staple of Acadian food.
In a large pot, combine whole chicken and water over medium-high heat. Bring to a boil, then reduce heat to a simmer. Simmer uncovered for one hour.
Remove the chicken. Strain liquid, reserving the broth.
Allow the chicken to slightly cool. Pull the chicken into bite-sized pieces, discarding the skin and bones. Set meat aside.
Using a large pot, sauté onions in 1 tablespoon of butter for 1-2 minutes. Add minced garlic and sauté an additional minute.
Add broth, chicken, carrots, potatoes, celery, and summer savory. Add water to cover if necessary. Season with salt and pepper.
Simmer mixture over low-medium heat for approximately 30 minutes or until the carrots and potatoes have sufficiently softened.
Sift flour, salt and baking powder in a large bowl.
Gradually add milk, using a fork to incorporate it into the mixture. Let the dough rest for 1-2 minutes.
Drop the batter into the simmering fricot, one spoonful at a time. Cover and cook for 15 minutes.
Scoop into bowls, garnish with fresh parsley and serve!