Acadian Chicken Fricot

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Acadian Chicken Fricot

Postby Whiterook » Sat Feb 11, 2017 12:01 am

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Chicken Fricot – (Fricot au poulet) a hearty chicken and vegetable soup – Fricot is a traditional Acadian stew and this chicken version is a popular one in Acadia. Years ago, it was mostly made with chicken. Fricot is a beloved Acadian comfort food. When visitors came by or festivities such as fun family gatherings, quilting bees or evening gatherings brought together many people, the Acadians always killed a chicken to make a fricot. Even today, almost all Acadian families make their fricot with a chicken.

Acadian Stew – Chicken Fricot:
  • 3 lb (1.4 kg) chicken pieces, skin removed
  • 10 cups (2.5 L) water
  • 2 onions, large, chopped
  • 2 tbsp (30 mL) butter
  • 1 tbsp (15 mL) flour
  • 6 potatoes, large, peeled and cubed
  • 1 tbsp (15 mL) salt
  • 1 tsp (5 mL) pepper
  • 1 tbsp (15 mL) summer savory
  • 2 carrots, medium, peeled and sliced

  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.

You can cook the chicken in the pressure cooker and added the other ingredients. It makes the skin separate easily, and the meat just falls off the bones. Since the skin has alot of flavour, it only makes sense to keep it until the other ingredients are ready for the pot.

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  • 1 cup (250 mL) flour
  • 1 tsp (5 mL) salt
  • 1 tbsp (15 mL) baking powder
  • 1/2 cup (125 mL) water, cold

  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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