Acadian Stew – Chicken Fricot

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.

Ingredients

  • Serves: 4
  • Cook Time:

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

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.

Nutrition Info

  • Per 860 g serving Amount
  • Calories 510
  • Protein 53 g
  • Fat 12 g
  • Saturated Fat 5 g
  • Carbohydrate 45 g
  • Fibre 4 g
  • Sugar 4 g
  • Cholesterol 165 mg
  • Sodium 1940 mg
  • Per 860 g serving % Daily Value
  • Potassium 36
  • Calcium 15
  • Iron 20
  • Vitamin A 6
  • Vitamin C 50
  • Vitamin B6 80
  • Vitamin B12 42
  • Folate 39
  • Magnesium 41
  • Zinc 43

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