Chicken Fricot

southernliving.com

dnburt

1 (3-lb.) whole chicken

1 ½ tablespoons Cajun seasoning

2 tablespoons canola oil

2 cups diagonally sliced peeled carrots (from 2 large carrots)

1 cup coarsely chopped yellow onion (from 1 onion)

1 cup diagonally sliced celery (from 3 stalks)

3 large garlic cloves, finely chopped

¼ cup all-purpose flour, plus more for work surface

6 cups chicken stock

8 ounces russet potatoes, peeled and cut into ½-inch pieces (about 2 small potatoes)

1 teaspoon ground savory (optional)

1 ¼ teaspoons kosher salt, divided

1 cup self-rising flour (such as Pillsbury Best Self Rising Flour)

¾ cup heavy cream

1 (2½-oz.) Cajun-style smoked chicken sausage link, very finely chopped (about ¾ cup)

2 tablespoons chopped fresh chives, for garnish

Directions at southernliving.com

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