CHICKEN FRICOT

MAKES 8 SERVINGS HANDS-ON TIME 50 MINUTES TOTAL TIME 1¾ HOURS

Chicken Stew

1 whole chicken

(about 1.35 kg) salt pork, diced carrots, chopped ribs celery, chopped large onion, chopped yellow-fleshed potatoes, peeled and chopped

2 tsp dried savory

¾ tsp salt

½ tsp pepper

2 ice cubes

Dumplings

1½ cups all-purpose flour

1 tbsp baking powder

1 tbsp chopped fresh parsley

½ tsp salt

2 egg yolks

Chicken Stew Remove and discard giblets and neck (if any) from chicken. Discarding backbone, cut chicken into 6 pieces; set aside.

In large Dutch oven, cook salt pork over medium-high heat until golden, about 4 minutes. Using slotted spoon, transfer pork to plate; set aside.

Add chicken to pan; brown all over, about 8 minutes. Transfer to plate; set aside. Drain all but 2 tbsp fat from pan. Reduce heat to medium; cook carrots, celery and onion, stirring occasionally, until onion is softened but not coloured, about 3 minutes.

Stir in potatoes, savory, salt and pepper; cook, stirring, for 2 minutes. Return chicken and salt pork to pan; stir in 6 cups water. Bring just to boil, skimming foam from surface as needed. Reduce heat, cover and simmer for 45 minutes.

Place ice cubes in glass measure. Pour in enough of the chicken cooking liquid to make ⅔ cup; let cool.

Meanwhile, using slotted spoon, transfer chicken to plate; let cool enough to handle. Pull meat from bones; discard bones and skin. Shred or coarsely chop chicken. Skim any fat from cooking liquid; return chicken to pan and bring to simmer. 115 g 3

3

1 900 g Dumplings While chicken is returning to simmer, in bowl, whisk together flour, baking powder, parsley and salt. Whisk egg yolks into reserved cooled cooking liquid; drizzle over flour mixture. With fork, toss to make sticky stretchy dough.

Increase heat to medium. Drop dough, in 8 evenly spaced mounds, onto stew; cover and simmer until puffed and no longer doughy underneath, and knife inserted into centre of dumplings comes out clean, 8 to 10 minutes.

PER SERVING about 395 cal, 20 g pro, 16 g total fat (4 g sat. fat), 42 g carb, 3 g fibre, 110 mg chol, 757 mg sodium, 640 mg potassium. % RDI: 9% calcium, 19% iron, 53% vit A, 15% vit C, 35% folate. ½ tsp ½ tsp ¼ tsp 2 cups 2 cups ⅓ cup sweet paprika salt pepper sodium-reduced chicken broth diced cooked chicken

35% cream