Chicken Stew 'Fricot' Recipe -
Chicken Stew 'Fricot' Recipe

Chicken Stew 'Fricot'

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    55 mins

    1 hr 10 mins


  1. Melt butter in cooking pot, brown chicken with chopped onions. Add water to cover. Simmer for 30 minutes.
  2. Add carrots, potatoes, and savory. Simmer some more until vegetables are cooked. Salt and pepper to taste.
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Reviews More Reviews

Most Helpful Positive Review
Feb 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,

Most Helpful Critical Review
Dec 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.


29 Ratings

Jun 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!!

Jan 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.

Feb 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!!

Oct 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.

Dec 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!

Feb 18, 2003

This was so bland. We had to add a lot of seasonings to make it more flavorful.


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  • Calories
  • 671 kcal
  • 34%
  • Carbohydrates
  • 67.5 g
  • 22%
  • Cholesterol
  • 132 mg
  • 44%
  • Fat
  • 23.5 g
  • 36%
  • Fiber
  • 10.3 g
  • 41%
  • Protein
  • 47 g
  • 94%
  • Sodium
  • 210 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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