Acadian Stew – Chicken Fricot

Prep Time:
Cook Time: 1 hr
Serves: 4

This Acadian version of chicken and dumplings combines the comforting flavours of carrots, potatoes, and chicken into a hearty autumn dish. Like most soups and stews, leftovers – if there are any – taste even better the next day.


Acadian Stew – Chicken Fricot:

3 lb (1.4 kg) chicken pieces, skin removed
10 cups (2.5 L) water
2 onions, large, chopped
2 tbsp (30 mL) butter
1 tbsp (15 mL) flour
6 potatoes, large, peeled and cubed
1 tbsp (15 mL) salt
1 tsp (5 mL) pepper
1 tbsp (15 mL) summer savory
2 carrots, medium, peeled and sliced


1 cup (250 mL) flour
1 tsp (5 mL) salt
1 tbsp (15 mL) baking powder
1/2 cup (125 mL) water, cold


Acadian Stew – Chicken Fricot

1 In large pot simmer the chicken pieces in boiling water for 30 minutes.
2 Remove pieces, save the cooking water and let the chicken cool slightly.
3 In a seperate pan, sauté onions in butter for one minute.
4 Add the flour and stir for another 1-2 minutes.
5 Remove the bones from the chicken and cut the meat into bite size pieces.
6 Put all remaining ingredients into the saved cooking water and simmer for another 30 minutes. Taste and adjust seasoning.


1 In a bowl mix flour, salt and baking powder.
2 Gradually add cold water.
3 Drop the mixture into the fricot, a spoonful at a time and let sit 7 minutes before the fricot is ready to serve.