Acadian Chicken Fricot – Nova Scotia Style
Chicken Fricot is a traditional Acadian stew that’s deeply rooted in Maritime kitchens, especially across Nova Scotia and New Brunswick. This humble, hearty dish features tender chicken, potatoes, carrots, and herbs simmered together in a light broth—flavored with the signature herb of Acadian cooking: summer savory.
Whether you enjoy it with dumplings or crusty bread, this one-pot comfort food is as soul-warming as it is simple to prepare.
Why You’ll Love This Fricot
- One-Pot Simplicity: Minimal ingredients, maximum flavor.
- Deeply Traditional: A dish passed down through Acadian families for generations.
- Flexible & Filling: Make it with whole chicken or bone-in thighs, add dumplings or keep it rustic.
- Perfect for Cold Days: Light, nourishing, and warming.
Ingredients
Main Stew:
- 1 whole chicken (or 4–5 bone-in chicken thighs)
- 8 cups water
- 1 large onion, chopped
- 4–5 medium potatoes, peeled and cubed
- 2 carrots, sliced
- 1–2 teaspoons summer savory (essential for authentic flavor)
- Salt and pepper to taste
Optional Dumplings:
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
Step-by-Step Instructions
1. Simmer the Chicken
In a large pot, add chicken and cover with 8 cups of water. Bring to a boil, then reduce to a simmer. Skim off any foam from the surface.
Add chopped onion, salt, pepper, and summer savory. Cover and simmer for 1 hour, until the chicken is fully cooked and tender.
2. Shred and Return the Chicken
Remove the chicken from the pot. Let it cool slightly, then shred the meat (discarding bones and skin). Return the meat to the broth.
3. Add Vegetables
Add the potatoes and carrots to the pot. Simmer for 20–30 minutes, or until vegetables are fork-tender.
4. Optional: Add Dumplings
If using dumplings, mix flour, baking powder, salt, and milk until a soft dough forms. Drop spoonfuls of the dough directly onto the surface of the simmering stew. Cover tightly and steam for 15 minutes—don’t lift the lid during this time.
5. Serve Hot
Ladle into bowls and enjoy hot. Serve with crusty bread, homemade biscuits, or a sprinkle of extra summer savory on top.
Servings and Time
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: About 1 hour 45 minutes
Pro Tips
- Use Bone-In Chicken: For a deeper, richer broth.
- Don’t Skip the Summer Savory: It’s the defining flavor of Acadian fricot.
- Keep It Covered for Dumplings: Steam needs to be trapped for the dumplings to fluff up properly.
What Is Summer Savory?
If you’re unfamiliar with it, summer savory is an herb widely used in Maritime Canada, especially in Nova Scotia. It’s slightly peppery, herbal, and earthy—somewhere between thyme and sage—and is considered essential for authentic Acadian cooking.
Look for it in herb aisles, local markets, or online if it’s not in your local grocery store.
Acadian chicken fricot
Ingredients
Method
- In a large pot, add chicken and cover with 8 cups of water. Bring to a boil, then reduce to a simmer. Skim off any foam from the surface.
- Add chopped onion, salt, pepper, and summer savory. Cover and simmer for 1 hour, until the chicken is fully cooked and tender.
- Remove the chicken from the pot. Let it cool slightly, then shred the meat (discarding bones and skin). Return the meat to the broth.
- Add the potatoes and carrots to the pot. Simmer for 20–30 minutes, or until vegetables are fork-tender.
- If using dumplings, mix flour, baking powder, salt, and milk until a soft dough forms. Drop spoonfuls of the dough directly onto the surface of the simmering stew. Cover tightly and steam for 15 minutes—don’t lift the lid during this time.
- Ladle into bowls and enjoy hot. Serve with crusty bread, homemade biscuits, or a sprinkle of extra summer savory on top.
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