New Brunswick Chicken Fricot

New Brunswick Chicken Fricot
Makes 4 – 6 servings
Fricot
2 tablespoons butter
2 garlic cloves, minced
1 large onion, minced
4 celery stalks, diced
2 large carrots, diced
8 cups chicken bone broth (homemade is best)
3 large russet potatoes, peeled and diced
1 1/2 tablespoons summer savoury
4 cups shredded cooked chicken
Zest of 1 lemon, grated on a microplane
Sea salt and freshly cracked black pepper
Dumplings
1 ¾ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
3 tablespoons frozen butter
1 tablespoon summer savory
1 cup milk
Heat a stockpot over medium-heat and melt the butter. When melted, add the garlic and cook until fragrant, about 30 seconds (keep a close watch to make sure the garlic doesn’t burn). Add the onion, celery, and carrot, season with a pinch of salt, and cook until softened and translucent. Add the broth, potatoes, summer savoury, a pinch of salt, and bring to a simmer. Let the fricot bubble and simmer away until the potatoes are just fork tender.
Meanwhile, prepare the dumplings. In a large bowl, combine flour, baking powder, salt, and mix. Add the butter and, using your hands, crumble and work into the flour. Add the savory and milk, then mix until a soft dough forms.
Add the chicken to the soup, then shape and form the dumpling dough into small golf-ball sized pieces and place on top of the soup. Hit the fricot with cracked black pepper, then cover and cook for 15 – 20 minutes, or until the dumplings are cooked through. Delicious!!
2 Comments
Yum!
When do you add the lemon zest ? Also there are peas in the photos. Are you supposed to put them in