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PrintAcadian Stew – 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.
![[+]](/images/uploads/recipes/2010/Nov/12/135_view.jpg)
Acadian Stew – Chicken Fricot
3 lb
chicken pieces, skin removed
1.5 L
10 cups
water
2.5 L
2
onions, large, chopped
2
2 Tbsp
butter
30 mL
1 Tbsp
flour
15 mL
6
potatoes, large, peeled and cubed
6
1 Tbsp
salt
15 mL
1 tsp
pepper
5 mL
1 Tbsp
summer savory
15 mL
2
carrot(s), medium, peeled and sliced
2
Dumplings
1 cup
flour
250 mL
1 tsp
salt
2 mL
1 Tbsp
baking powder
15 mL
1/2 cup
water, cold
125 mL
Preparation
Serves 4 - 6
Cook time :
1 hour
|
Preparation 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.
Dumplings
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.
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