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.
In large pot simmer the chicken pieces in boiling water for 30 minutes.
Remove pieces, save the cooking water and let the chicken cool slightly.
In a seperate pan, sauté onions in butter for one minute.
Add the flour and stir for another 1-2 minutes.
Remove the bones from the chicken and cut the meat into bite size pieces.
Put all remaining ingredients into the saved cooking water and simmer for another 30 minutes. Taste and adjust seasoning.
To make the dumplings mix flour, salt and baking powder in a bowl.
Gradually add cold water.
Drop the mixture into the fricot, a spoonful at a time and let sit 7 minutes before the fricot is ready to serve.
|Per 860 g serving||Amount|
|Saturated Fat||5 g|
|Per 860 g serving||% Daily Value|