Chicken Stew 'Fricot'

Chicken Stew 'Fricot'

25 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 10 m
Recipe by  Sophie

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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 (25)

Rate This Recipe
LYSA1
61

LYSA1

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,

Jill Suzanne Faucher-Ross
45

Jill Suzanne Faucher-Ross

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!!

sherry1013
30

sherry1013

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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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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