Chicken Fricot

By Dr_Mom

Ingredients

• FOR THE SOUP:
• 4 tbsp. unsalted butter
• 1 tsp. olive oil
• 2 lb. 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" pieces
• FOR THE DUMPLINGS:
• 1 cup flour
• 1 tbsp. finely chopped savory
• 2 tsp. baking powder
• 1/2 tsp. kosher salt
• 1/2 cup milk

Details

Servings 8
Adapted from saveur.com

Preparation

Step 1

1. Make the soup: Heat butter and oil in a 6-qt. saucepan over medium-high heat. Season chicken with salt and pepper; working in batches, cook, flipping once, until browned, 5–7 minutes. Transfer chicken to a plate; set aside. Add garlic, onion, carrot, and celery to pan; cook, stirring occasionally, until soft, about 7 minutes. Return chicken and its juices to pan with stock and savory; bring to a boil. Reduce heat to medium-low; cook, covered, until chicken is tender, 8–10 minutes. Add potato and cook, until tender, about 8 minutes more. Using a slotted spoon, transfer chicken to cutting board and discard savory. When chicken is cool enough to handle, shred into large pieces and return to pan. Bring soup to a simmer.

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