This is by far the most popular fricot in Acadia. For important social occasions, such as frolics and corves, a chicken was killed to make a big fricot. Even today, most Acadian families still make this delicious dish.
Directions for: Chicken Fricot
Ingredients
1 chicken
2 Tbsp (30 mL) butter
1 large chopped onion
1 Tbsp (15 mL) flour
12 cups (3 L) water
1 Tbsp (15 mL) summer savoury
5 cups (1.25 L) diced potatoes
2 cups (500 mL) carrots, sliced (optional, to taste)
1 cup (250 mL) celery, chopped (optional, to taste)
Salt and pepper
Directions
1. Cut the chicken into large pieces and brown them in butter, making sure that all sides are golden brown.
2. Remove the chicken and saut the onion in the butter. Add the flour and saut the onion for another 1-2 minutes.
3. Add the water, the chicken, salt, pepper and summer savoury. Simmer the mixture until the chicken is tender (about a half hour).
4. Add the potatoes, carrots and celery. Cook for another 20 minutes.
Tips and Substitutions
Variation: Ptes (see recipe below) are frequently added to fricot. When using ptes, omit the flour from the traditional recipe, and add the dumplings to the fricot about 7 minutes before the fricot is ready to be served, taking care not to uncover the pot while the dumplings are cooking.
PTES
In a bowl, mix 1 cup (250 ml) of flour with tsp. (3 ml) of salt and 1 tbsp. (15 ml) of baking powder. Gradually add cup (125 ml) of cold water.
Drop the mixture into the fricot or pot-en-pot a spoonful at a time. Cover and simmer for 7 minutes.
Source and Credits
Recipe inspired from A Taste of Acadie, by Marielle Cormier-Boudreau and Melvin Gallant. Courtesy of TourismNewBrunswick.ca
See more: Canada Day, Chicken, Comfort Food, Main, Potatoes, Vegetables, Great Canadian Cookbook