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.
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.