Chicken Stew 'Fricot'

Chicken Stew 'Fricot'

26

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

1 h 10 m servings 671 cals
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Nutrition

  • Calories:
  • 671 kcal
  • 34%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 67.5g
  • 22%
  • Protein:
  • 47 g
  • 94%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 210 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

26
  1. 29 Ratings

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Most helpful positive review

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 bl...

Most helpful critical review

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...

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 bl...

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!!

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 ...

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 So...

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.

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 m...

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...

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

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.