Chicken Fricot (Acadian style)


2 lbs chicken pieces, skin removed
2 large onions, chopped
2 Tbsp butter
1 Tbsp flour
4 large potatoes, peeled and cubed
2 medium carrots, peeled and sliced
8 cups water
1 Tbsp salt
1 tsp pepper
1 Tbsp summer savory

I decided to add a few extra ingredients – optional

1/4 leeks
1 tsp thyme
1 tsp rosemary
3 cloves garlic
1 chicken bouillon oxo cube


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. Stir-cook onions, garlic and leeks in butter for one minute. Add the flour and stir-cook for another 1 to 2 minutes. Remove the bones from the chicken and cut the meat into bite size pieces.

Put all ingredients into the saved cooking water and simmer for another 45 minutes. Taste and adjust seasoning.

1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried oregano
3 tablespoons butter
3/4 cup milk


In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.

Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.

Serve fricot hot with dumplings.


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