New Brunswick is one of Canada’s three Maritime Provinces, boarding on Quebec and sharing its entire southern border with the state of Maine. Its eastern border is entirely coastal – along the Gulf of St. Lawrence and Northumberland Strait. It even has warm sandy beaches, with the warmest salt water north of Virginia. It is probably most well-known though for the Bay of Fundy and the Confederation Bridge, which connects it with Prince Edward Island. It’s food however has quite a French flavour, with it being so close to Quebec and having many Acadians living in the province. So with that I bring you today’s recipe, Chicken Fricot, which is like the southern classic Chicken and Dumplings, but highlights the herb savoury, which is very popular amongst the New Brunswickers. This hearty one-pot meal will serve 6-8. Enjoy!
1 whole chicken, divided (about 3-4 pounds)
4 tablespoons unsalted margarine
1 teaspoon olive oil
3 carrots, chopped
3 ribs celery, chopped
1 large onion, finely chopped
3 cloves garlic, roughly chopped
2 pounds Yukon Gold potatoes, peeled and chopped (about 6 potatoes)
2 teaspoons dried savoury
¾ teaspoon salt
½ teaspoon pepper
6 cups chicken stock
2 ice cubes
1 ½ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon dried parsley
½ teaspoon dried savoury
½ teaspoon salt
2 egg yolks
⅔ cup cooking liquid from soup
In a large Dutch oven, heat the margarine and oil over a medium-high heat. Season the chicken pieces with salt and pepper, and then add chicken pieces to the pot. Brown the chicken all over, turning the pieces as needed. You are not cooking this all the way through at this point. Once browned all over, (about 8 minutes) transfer the pieces to a plate and set aside. Drain all but 2 tablespoons of fat from pot.
Reduce the heat to medium and cook the carrots, celery, onion and garlic, stirring occasionally, until onion is softened but not coloured, about 3 minutes. Stir in the potatoes, savoury, salt and pepper. Sauté for about 2 minutes, letting all of the ingredients combine. Return the chicken pieces and any juices that have rendered to the pot, and stir in the chicken broth. Bring the soup to a boil, skimming any foam or debris from the surface as needed. Once boiling, reduce the heat and cover, letting the soup simmer for about 45 minutes.
Next, place the 2 ice cubes in a measuring cup, and add enough of the soup to make ⅔ cup. Set this aside to cool. Meanwhile, remove the pieces of chicken with slotted spoon, and transfer them to a plate. Let the chicken cool enough to be handled, and then strip the meat from the bones, discarding the bones and skin. Shred or coarsely chop the chicken. Before returning the chicken to the pot, skim any excess fat the surface, then return the chicken to pot and bring it back to a simmer.
In a medium sized bowl, whisk together the flour, baking powder, parsley, savoury and salt. Stir the egg yolks into reserved the cooled soup, and slowly add it to the flour mixture. Bring the dumpling dough together with a fork. It will make a sticky, stretchy dough.
Increase the heat on the soup to medium, and drop the batter in 8 mounds evenly spaced around the soup. Cover the pot and simmer until the dumplings have puffed and a knife inserted into centre of dumpling comes out clean, about 8 to 10 minutes. Serve the soup hot with the dumplings.