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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.
Serves: 4
Cook Time: 1 hour



3 lb chicken pieces, skin removed
10 cups water
2 onions, large, chopped
2 tbsp butter
1 tbsp flour
6 potatoes, large, peeled and cubed
1 tbsp salt
1 tsp pepper
1 tbsp summer savory
2 carrots, medium, peeled and sliced


1 cup flour
1 tsp salt
1 tbsp baking powder
½ cup water, cold

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  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.

  7. To make the dumplings mix flour, salt and baking powder in a bowl.

  8. Gradually add cold water.

  9. 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
Protein53 g
Fat12 g
Saturated Fat5 g
Carbohydrate45 g
Fibre4 g
Sugar4 g
Cholesterol165 mg
Sodium1940 mg
Per 860 g serving % Daily Value
Vitamin A6
Vitamin C50
Vitamin B680
Vitamin B1242