Recipe inspired from A Taste of Acadie, by Marielle Cormier-Boudreau and Melvin Gallant
This is by far the most popular fricot in Acadia. For important social occasions, such as frolics and corvées, a chicken was killed to make a big fricot. Even today, most Acadian families still make this delicious dish.
Serves 6
Ingredients
- 1 chicken
- 2 tbsp. (30 ml) butter
- 1 large chopped onion
- 1 tbsp. (15 ml) flour
- 12 cups (3 L) water
- 1 tbsp. (15 ml) summer savoury
- 5 cups (1.25 L) diced potatoes
- 2 cups (500 ml) carrots, sliced (optional, to taste)
- 1 cup (250 ml) celery, chopped (optional, to taste)
- Salt and pepper
Directions
- Cut the chicken into large pieces and brown them in butter, making sure that all sides are golden brown.
- Remove the chicken and sauté the onion in the butter.
- Add the flour and sauté the onion for another 1 - 2 minutes.
- Add the water, the chicken, salt, pepper and summer savoury. Simmer the mixture until the chicken is tender (about a half hour).
- Add the potatoes, carrots and celery. Cook for another 20 minutes.
Variation:
Pâtes (see recipe below) are frequently added to fricot. When using pâtes, omit the flour from the traditional recipe, and add the dumplings to the fricot about 7 minutes before the fricot is ready to be served, taking care not to uncover the pot while the dumplings are cooking.
PÂTES
- In a bowl, mix 1 cup (250 ml) of flour with ½ tsp. (3 ml) of salt and 1 tbsp. (15 ml) of baking powder.
- Gradually add ½ cup (125 ml) of cold water.
- Drop the mixture into the fricot or pot-en-pot a spoonful at a time.
- Cover and simmer for 7 minutes.
![Fricot recipe pin EN](/sites/default/files/styles/content/public/2021-03/Fricot4-PIN-EN.jpg)