Acadian Chicken Fricot
A comforting Acadian chicken and potato stew thickened lightly with a browned flour roux and often finished with small dumplings.
- Prep
- 25 min
- Cook
- 90 min
- Total
- 115 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Large soup pot
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 10 g
- carbs
- 28 g
- protein
- 22 g
- calories
- 310
Instructions
- 1
Brown the flour in a dry pan or with a little oil over medium heat, stirring constantly, until it turns light golden brown; set aside.
- 2
In a large pot, brown the chicken pieces lightly in oil, then add the onion and cook until softened.
- 3
Cover with water or stock, add summer savory, salt and pepper, and bring to a simmer.
- 4
Simmer for 40-45 minutes until the chicken is tender, skimming any excess fat.
- 5
Add the potatoes and simmer a further 20-25 minutes until tender.
- 6
Whisk the browned flour with a little cold water to a smooth paste and stir into the pot to lightly thicken the broth.
- 7
Simmer 5 more minutes, adjust seasoning, and serve hot in deep bowls.
Chef's tips
Browning the flour first is what gives fricot its characteristic light nutty colour and flavour, rather than the pale look of a plain roux.
Ingredient substitutions
- summer savory → dried thyme, though the flavour will be less traditional
Storage
Keeps 3 days covered in the fridge.
Reheating
Reheat gently on the stovetop, adding a little water or stock if it has thickened too much.
Common mistakes to avoid
- •Skipping the browned flour step
- •Overcooking the potatoes to mush
Serving suggestions
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