Fricot was and is a staple in many Acadian homes, and while different regions will vary in the preparation method, the method also varies from family to family within a region depending on which recipe has been handed down through the generations. It is widely recognized as a true Acadian dish!
A hearty autumn dish that combines the comforting flavors of carrots, potatoes and chicken topped with fluffy dumplings. Like most soups and stews, leftovers – if there are any – taste even better the next day.
One 5–lb (2.25 kg) whole chicken (bone in, skin on) 10cups (2.5 L) water 8 medium potatoes, peeled and diced 1 medium onion, finely chopped 1cup (250 mL) diced celery 3 carrots, peeled and diced 2 tsp (10 mL) chicken bouillon 1 tsp (5 mL) freshly ground pepper 1 tsp (5 mL) summer savory (or substitute with 1/2 tsp/2 mL thyme and 1/2 tsp/2 mL sage)
In a large pot, boil chicken in 10 cups (2.5 L) water until tender, about 60 minutes.
Remove chicken and strain and reserve the broth. Cool chicken and remove skin and meat from the bones. Roughly chop meat and set aside.
Return broth to the pot and add potatoes, onion, celery, carrots, bouillon, freshly ground pepper, summer savory, and chopped meat.
Add water to cover if needed. Bring to a boil, reduce heat, and simmer for 25 minutes.
Using two teaspoons, drop dumpling dough into the hot stew and cook for 15-20 minutes, until the dough is cooked through.