Acadian Stew – Chicken Fricot

358 reviews
2.5 358

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.


  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.

4 Reviews

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    Diane B

    D Bastarache Blunt

    So grateful to find this recipe living in Boston area so hard to find a stew like this I grew up on this my Me mere would always make it when she stayed with us Sooo good

    4 months ago
  2. Image asset needed.

    I loved this meal. However my spouse felt there was too much summer savory. Next time I will use less maybe half a tbsp

    1 year ago
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    Debi L

    My Mom always cooked the chicken in the pressure cooker and added the other ingredients (to save on washing) . It made the skin separate easily,and the meat just falls off the bones. Since the skin has alot of flavour, it only makes sense to keep it until the other ingredients are ready for the pot.

    1 year ago
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    Bernadette C

    Added parsley,thyme,

    1 year ago

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