RECIPES

Acadian Stew – Chicken Fricot

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.

Cook Time

1H

Serves

4

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

  1. Acadian Stew – Chicken Fricot
    1. 1 In large pot simmer the chicken pieces in boiling water for 30 minutes.
    2. 2 Remove pieces, save the cooking water and let the chicken cool slightly.
    3. 3 In a seperate pan, sauté onions in butter for one minute.
    4. 4 Add the flour and stir for another 1-2 minutes.
    5. 5 Remove the bones from the chicken and cut the meat into bite size pieces.
    6. 6 Put all remaining ingredients into the saved cooking water and simmer for another 30 minutes. Taste and adjust seasoning.
  2. Dumplings
    1. 1 In a bowl mix flour, salt and baking powder.
    2. 2 Gradually add cold water.
    3. 3 Drop the mixture into the fricot, a spoonful at a time and let sit 7 minutes before the fricot is ready to serve.
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