Acadian Stew – Chicken Fricot

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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.

  • Serves: 4
  • Cook Time:

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.

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