This version of Chicken Fricot is a fan-favorite in the Test Kitchen.

Adam Hickman

Gallery

Credit: Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Audrey Davis

Recipe Summary test

active:
30 mins
stand:
10 mins
total:
1 hr
Servings:
4
Advertisement

When talk turns to Cajun food, gumbo and boudin usually get all the attention, but there's a lesser-known dish that's just as tasty. Chicken Fricot (the name is derived from the French word fricoter, which loosely translates to "cook something up") is a stew with Acadian roots. This version is made with a whole chicken and finished with pillowy, sausage-filled dumplings that cook right in the pot.

This version of Chicken Fricot is a fan-favorite in the Test Kitchen. It's a hearty, warm, and beautiful rendition of chicken and dumplings, ideal for the cold weather. This soup gains its body from a mirepoix of vegetables (carrots, onion, and celery) and diced potatoes, which stew in chicken stock until nice and tender. It's a stick to your ribs kind of soup, with a just-thick-enough broth that will warm you right up. While the soup holds its own, the unwavering star of this dish is the dumplings. Self-rising flour, heavy cream, and a little salt make for the easiest and most tender dumplings you'll ever make. We stuff these dumplings with sausage to really take them over the edge.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut chicken into 6 pieces, discarding skin, backbone, giblets, and neck. Sprinkle chicken with Cajun seasoning. Heat oil in a large Dutch oven over medium-high. Add chicken, meaty side down; cook until well browned, about 7 minutes. Turn over; cook 2 minutes. Transfer to a plate.

    Advertisement
  • Add carrots, onion, celery, and garlic to Dutch oven. Cook, stirring occasionally, until they begin to soften, about 5 minutes. Add all-purpose flour, and cook, stirring often, 1 minute. Stir in chicken stock, stirring and scraping to loosen browned bits from bottom of Dutch oven. Let the mixture come to a boil. Add chicken, potatoes, ground savory (if using), and ¾ teaspoon of the salt. Cover and reduce heat to medium-low. Simmer until chicken is cooked through and vegetables are tender, about 20 minutes. Remove from heat. Transfer chicken to a plate, and let stand 10 minutes. Shred chicken, discarding skin and bones.

  • While chicken stands, stir together self-rising flour and remaining ½ teaspoon salt in a medium bowl. Add cream, stirring to combine. Stir in sausage. Place mixture on a lightly floured surface, and knead gently once or twice until dough comes together. Pat into ½-inch thickness, and cut into 8 pieces. Round edges of dumplings to make a uniform round shape.

  • Return Dutch oven to high heat; bring to a boil. Stir in shredded chicken, and reduce heat to medium. Drop dumplings into stew. Cover; cook 7 minutes. Uncover; cook until dumplings are cooked through, about 5 minutes. Sprinkle servings with fresh chives.

Advertisement