Chicken Fricot

Chicken fricot is a traditional Acadian stew. Although often served with dumplings, I usually serve it with French biscuits.

I was introduced to chicken fricot at the Farmers’ Bank of Rustico and Doucet House Museum on Prince Edward Island during an Acadian experiential meal. The three-course meal started with the hearty stew cooked over an open fire and bannock fresh from the bread oven, and was followed by rapure and meat pie.

This recipe is based off the recipe I found in this souvenir book.

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Chicken Fricot

Chicken fricot is a traditional Acadian stew. I was introduced to it at the Farmers’ Bank of Rustico and Doucet House Museum on Prince Edward Island during an Acadian experiential meal. The three-course meal started with the hearty stew and bannock and was followed by rapure and meat pie.

Prep Time30 minutes mins

Cook Time1 hour hr 30 minutes mins

Course: Soup

Cuisine: Acadian

Keyword: chicken, potatoes, stew, summer savory

Servings: 8 servings

Ingredients

• 1 tbsp Butter
• 1 Medium onion diced
• 3 cups Cooked chicken diced
• 2-3 Potatoes* diced (not Russet)
• 2 Carrots sliced
• 1 Celery stalk sliced
• 1 Small turnip diced (optional)
• 8 cups Chicken broth
• 1 tsp Salt to taste
• ½ tsp Ground pepper
• 1 tbsp Summer savory

Instructions

• Melt butter in a large stainless-steel pot.
• Add onions and sauté a few minutes.
• Add remaining ingredients. Do a taste test before adding salt as the chicken broth may be salty enough.
• Bring to a boil, then reduce heat to low and simmer until the vegetables are tender and flavours are blended, about 90 minutes.

Notes

• Russet potatoes become starchy in a soup or stew. Yellow or red potatoes are a better choice.

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