- Meat and poultry
- Chicken stews and casseroles
This chicken fricot recipe is of French Acadian origin, a traditional recipe for an amazingly simple but delicious chicken stew. To thicken the stew you can add dumplings, which makes this fricot extra-special.
29 people made this
- 1 (1kg) whole chicken, cut into pieces
- 5 carrots, chopped
- 6 potatoes, cubed
- 1 onion, chopped
- 1 tablespoon butter
- salt to taste
- ground black pepper to taste
- 2 teaspoons dried savoury
MethodPrep:20min ›Cook:50min ›Ready in:1hr10min
- Melt butter in cooking pot, brown chicken with chopped onions. Add water to cover. Simmer for 30 minutes.
- Add carrots and potatoes. Simmer some more until vegetables are cooked. Salt and pepper to taste.
Reviews & ratingsAverage global rating:(30)
Reviews in English (27)
i am also an acadian and have made a similiar recipe many times,i however usually cook mine longer,at least 2 hours,so everything blends together,i dont use summer savory,i find the taste too bland,instead i use a little garlicpowder and dried parsley.also salted herbs are very nice to add.this recipe is excellent with beef,simply brown as told and let cook,the longer you cook,the softer it is.thanks for keeping the acadian food alive sophie,-12 Feb 2005
by Jill Faucher-Ross
if you want to make this recipe really good, add chicken broth instead of water and add a bit of cream and some flour to make a gravy----delicious!!-06 Jun 2008
Very good. I skinned the chicken before browning, substituted seasoned garlic salt and dried parsley for summer savory, and chicken broth in place of water. Also thickened up the broth with a flour/water paste before serving. Tasty.-08 Jan 2009