Chicken Fricot

Prep Time
30 Minutes
Cook Time
60 Minutes
Total Time
90 Minutes
4 Servings
Recipe By:
Renée Lavallée
The Canteen


Chicken Stew
5 lbs Boneless, Skinless Chicken Thighs, roasted
1 cup Butter
2 Onions, chopped
4 Cloves Garlic, minced
2 Leeks, sliced
4 Carrots, peeled & diced
4 Yukon Gold Potatoes, scrubbed & diced
2 tbsp Flour
2 tbsp Summer Savoury
Salt & Pepper
4 cups Chicken Stock
1 cup 35% Cream
1 cup Flour
1 tsp Salt
1 tbsp Baking Powder
½ cup Cold Water
1 tsp Summer Savoury


Chicken Stew

Season the chicken thighs and roast at 425°F on a baking sheet for 20 minutes or until cooked through; set aside. Once cool enough to handle, cut into bite sized pieces.

In a heavy bottomed pot, melt the butter. Add the onions, garlic & leeks and sweat for 5 minutes. Add the carrots & potatoes and season with the salt and pepper. Add the flour and cook for 2-3 minutes; stirring so it doesn’t burn. Add the chicken stock and stir. Add the cooked chicken and 1 tbsp of the summer savory. Bring to a gentle boil then simmer for 45-60 minutes or until the potatoes & carrots are cooked through. Add the cream and remaining savory. Check for seasoning.


In a bowl, mix the flour, salt and baking powder. Gradually add the water until a thick mix forms. Drop the mixture into the simmering chicken stew and cover with lid. Cook for 7-10 minutes.

Dish into serving bowl and enjoy!