The BaitShop Homepage
Forum Home Forum Home > The Library > Recipes, Cooking, Game Processing and Food in General
  New Posts New Posts RSS Feed - Acadian Chicken Fricot
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the BaitShop Boyz!

Acadian Chicken Fricot

 Post Reply Post Reply
Author
Message
TasunkaWitko View Drop Down
Administrator
Administrator
Avatar
aka The Gipper

Joined: 10 June 2003
Location: Chinook Montana
Status: Offline
Points: 14749
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Topic: Acadian Chicken Fricot
    Posted: 24 August 2017 at 13:45

Acadian Chicken Fricot

We have a distinct lack of Canadian recipes here; because of this, I am always keeping my eye out for one. I found this Acadian recipe at Saveur's online Magazine, which looks pretty good. I imagine that it would work just as well with any upland game bird, and I intend to try it, one of these days.

Quote Chicken Fricot

In this classic Acadian comfort dish, savory - the pungent, peppery herb - adds a piney zest to the dumplings, which puff when dropped into the simmering broth.

To serve 8:


For the Soup

4 tablespoon unsalted butter
1 teaspoon olive oil
2 pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
3 cloves garlic, roughly chopped
1 large yellow onion, finely chopped
1 medium carrot, roughly chopped
1 stalk celery, roughly chopped
6 cups chicken stock
4 sprigs savory
1 large russet potato, peeled and cut into 1-inch pieces


For the Dumplings:

1 cup flour
1 tablespoon finely chopped savory
2 teaspoons baking powder
1⁄2 teaspoon kosher salt
1⁄2 cup milk

To make the soup:

Heat butter and oil in a 6-quart saucepan over medium-high heat. Season chicken with salt and pepper. Working in batches, cook the chicken, flipping once, until browned, 5 to 7 minutes. Transfer chicken to a plate and set aside.

Add garlic, onion, carrot, and celery to the pan. Cook, stirring occasionally, until soft, about 7 minutes. Return chicken and its juices to the pan with the stock and savory. Bring to a boil, then reduce heat to medium-low. Cook, covered, until chicken is tender, 8 to 10 minutes. Add potato and cook, until tender, about 8 minutes more.

Using a slotted spoon, transfer chicken to a cutting board and discard the savory. When chicken is cool enough to handle, shred into large pieces and return to the pan. Bring the soup to a simmer.

To make the dumplings:

Whisk flour, savory, baking powder, and salt in a bowl. Stir in milk until a thick batter forms. Using a 1-ounce scoop or 2 tablespoons, drop batter into simmering soup. When dumplings are puffed and slightly firm, cover the pan and continue to cook about 5 minutes more.

http://www.saveur.com/article/recipes/chicken-fricot



Edited by TasunkaWitko - 24 August 2017 at 13:46
TasunkaWitko - Chinook, Montana

Helfen, Wehren, Heilen
Die Wahrheit wird euch frei machen
Back to Top
lizard View Drop Down
.30/06 SpringField
.30/06 SpringField


Joined: 17 February 2016
Location: United States
Status: Offline
Points: 301
Post Options Post Options   Thanks (0) Thanks(0)   Quote lizard Quote  Post ReplyReply Direct Link To This Post Posted: 24 August 2017 at 13:56



   MmmmmmmSmile  Sure looks good.
   
Trigger Control is knowing when not to pull it.
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down

Forum Software by Web Wiz Forums® version 11.10
Copyright ©2001-2017 Web Wiz Ltd.

This page was generated in 0.078 seconds.