Recipe
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.
Contributed By: Recipe courtesy of New Brunswick Chicken Marketing Board
Ingredients
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
Dumplings:
1 cup (250 mL)
flour
1 tsp (5 mL)
salt
1 tbsp (15 mL)
baking powder
1/2 cup (125 mL)
water, cold
Instructions
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.
Dumplings
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.