A French Acadian recipe. To thicken stew you can add dumplings.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Melt butter in cooking pot, brown chicken with chopped onions. Add water to cover. Simmer for 30 minutes.

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  • Add carrots, potatoes, and savory. Simmer some more until vegetables are cooked. Salt and pepper to taste.

Nutrition Facts

671 calories; 23.5 g total fat; 132 mg cholesterol; 210 mg sodium. 67.5 g carbohydrates; 47 g protein; Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/12/2005
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 Read More
(66)

Most helpful critical review

Rating: 3 stars
12/27/2003
I have loved fricot ever since my Acadian Nana served it. But Nana made it with the turkey leftovers after every Thanksgiving and Christmas (and so do I). I throw the leftover Turkey the gravy and even some stuffing in to make the broth. I also use salt pork at the start and add salted scallions at the end for flavor. There is nothing bland about this dish! PS She also made wild strawberry jam!!!! Delicious. Read More
(11)
31 Ratings
  • 5 star values: 18
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/12/2005
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 Read More
(66)
Rating: 5 stars
02/12/2005
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 Read More
(66)
Rating: 4 stars
06/06/2008
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!! Read More
(48)
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Rating: 4 stars
01/08/2009
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. Read More
(30)
Rating: 4 stars
02/18/2003
This Fricot is very good. I'm was sooo happy to see this recipe in the list. I'm also an Acadian away from home and I was dying for Fricot but didn't have the recipe. I loved it! Thanks Sophie!! Read More
(24)
Rating: 5 stars
10/17/2003
I'm wondering at what point is the summer savory added to the recipe. There is no instruction for this step in the recipe cooking instructions. Read More
(15)
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Rating: 5 stars
12/01/2010
This is a great recipe. I've made it exactly as written I've made it with the suggested modifications and I've made it with my own modifications. I like it best with a few cloves of garlic minced and cooked in with the onions and chicken using herbes de provence for the spice cooking it with broth for 2 hours and adding in a bit of flour at the end to thicken it. A rich delicious stew that's definitely greater than the sum of it's parts! Read More
(15)
Rating: 3 stars
12/27/2003
I have loved fricot ever since my Acadian Nana served it. But Nana made it with the turkey leftovers after every Thanksgiving and Christmas (and so do I). I throw the leftover Turkey the gravy and even some stuffing in to make the broth. I also use salt pork at the start and add salted scallions at the end for flavor. There is nothing bland about this dish! PS She also made wild strawberry jam!!!! Delicious. Read More
(11)
Rating: 3 stars
02/18/2003
This was so bland. We had to add a lot of seasonings to make it more flavorful. Read More
(10)
Rating: 4 stars
02/18/2003
This recipe was very yummy but I ended up using a lot of spices to make it not too bland. Also it may be a good idea to thicken this stew with some roux. Read More
(9)