Chicken Fricot

Ingredients

Chicken

3 pounds, cut into pieces

Onion

1 large, chopped

Carrots

2, sliced

Potatoes

3, diced

Celery

2 stalks, sliced

Bay leaf

1

Thyme

1 teaspoon, dried

Salt

1 teaspoon

Pepper

1/2 teaspoon, freshly ground

Flour

1/4 cup, for thickening

Water

6 cups, or enough to cover

Dumplings

1 package, or homemade (see tips below)

Oil

2 tablespoons, for cooking

Instructions

1. In a large pot, heat the oil over medium heat. Add the chicken pieces and brown them on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, add the chopped onion, sliced carrots, diced potatoes, and sliced celery. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
3. Add the bay leaf, dried thyme, salt, and freshly ground pepper. Stir to combine and cook for another minute.
4. Sprinkle the flour over the vegetables and stir well to coat them evenly.
5. Gradually add enough water to cover the chicken and vegetables, stirring constantly to avoid lumps. Bring the mixture to a boil.
6. Return the browned chicken to the pot. Reduce the heat, cover the pot, and let it simmer for about 45 minutes, or until the chicken is fully cooked and the vegetables are tender.
7. Meanwhile, prepare the dumplings according to the package instructions or your preferred homemade recipe.
8. Once the chicken and vegetables are cooked, remove the bay leaf and discard it. Add the cooked dumplings to the pot and stir gently to combine.
9. Simmer for an additional 5 minutes to allow the flavors to meld together.
10. Serve hot in bowls, garnished with fresh herbs if desired, and enjoy the warmth of this traditional Acadian dish!