Reviewed: Sep. 28, 2009

It was a very delicious recipe. I also added some chicken soup boulion and some lemon pepper and celery. Everyone loved it.

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grace4321

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Reviewed: Aug. 13, 2009

Great recipe. I followed the other reviewers and used chicken broth instead of water and additional seasonings (garlic powder & onion salt) to spice it up. I have made this recipe several times and sometimes also add sauteed kale to the mix which I LOVE.

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FoodFan

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Reviewed: Aug. 6, 2009

This is much like my Mom and Grandmother's (Memere's) recipe (we are also Acadian!) We don't brown the chicken, we add already cooked chicken (from the roast the night before) to the stock (from the night before). She also adds some celery, and if we don't add dumplings we put a little flour & water to thicken it a bit (Though, who doesn't add dumplings!? :) ) Plus, we cook it even longer, until the chicken is falling apart and stringy. So, I give 4 stars for the recipe as-is, but 5 stars to my family recipe.

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Deidra

Cooking Level: Intermediate

Home Town: Caribou, Maine, USA

Living In: Montreal, Quebec, Canada

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Reviewed: Jul. 21, 2009

My family loved this meal!! My finiky 8 year old even ate this and asked for 2nds!!

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gloria

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Reviewed: Feb. 23, 2009

What a simple yet wonderful recipe. I added several cups of V-8 juice to the stew to add more flavor which it did. As one of the reviewers suggested, I also found a recipe for dumplings on this website and added to the stew. I loved the result.

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KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

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Reviewed: Feb. 7, 2009

I cook my chicken with water onion and spices in water first. I remove chicken to cool while I prepare vegetables and add pearl barley. After I add vegetables I remove skin and bones from chicken and add chicken back in. I use an ingredient I consider my flavour booster. I add small amount of sugar, try it.

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Leisa

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Reviewed: Jan. 8, 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.

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sherry1013

Cooking Level: Expert

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Reviewed: Jun. 6, 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!!

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JILL_FAUCHER-ROSS

Cooking Level: Expert

Home Town: Plainfield, New Jersey, USA

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Reviewed: Jan. 31, 2006

It was pretty good. Not my favorite.

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VBSPENCER

Cooking Level: Expert

Living In: Conyers, Georgia, USA

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Reviewed: 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,

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LYSA1

Cooking Level: Expert

Home Town: Vancouver, British Columbia, Canada

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Reviewed: Oct. 12, 2004

I substituted turkey for chicken and it was DELICIOUS!

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SHELBY88

Cooking Level: Expert

Home Town: Whitby, Ontario, Canada

Living In: Moncton, New Brunswick, Canada

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Reviewed: Jul. 23, 2004

I thought this was very good. I wasn't sure what savory seasoning was so I added a pinch of thyme, tsp. of parsley and pinch of rosemary and I added one stalk of celery. I added the herbs when I added my water. Toward the end of cooking I added dumplings. I will make this again, it was lighter than chicken and dumplings and chicken and noodles. Great!

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PRINCESSL3

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Reviewed: Mar. 11, 2004

It was really good, and easy to make!

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LNK52101

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Reviewed: Sep. 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.

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PJ

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Reviewed: Sep. 3, 2002

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.

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ISLANDGIRLZ46

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Reviewed: Mar. 1, 2002

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.

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GEEKY MAGGIE

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Reviewed: Nov. 9, 2001

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

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kholtzman

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Reviewed: Oct. 19, 2001

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!!

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ROBICHAUD

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Chicken Stew 'Fricot'

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