Chicken Fricot

How to Make Chicken Fricot

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Cook the bacon in the oil in a large pot over medium heat for 5 minutes, until the fat has rendered. Add the onions and cook for 6 minutes, until soft.

   Mark done Start 5 min timer

2. Add the chicken, stock, savory, bay leaf, salt and pepper. Bring to the boil, skim off any foam, then reduce the heat to a gentle simmer.

   Mark done

3. Cover and cook for 20 minutes. Add the carrots and cook for 15 minutes more.

   Mark done Start 20 min timer

4. Add the potatoes and cook for 20 minutes, until the potatoes and chicken are tender.

   Mark done Start 20 min timer

5. Lift the chicken onto a board, take the meat off the bones and shred it. Return the meat to the pot and remove the bay leaf.

   Mark done

6. Taste and adjust the seasoning. Ladle into deep bowls and sprinkle with parsley.

   Mark done

Tips for Making Chicken Fricot

• Use summer savory if you can find it. It is the herb that gives the dish its Acadian character, and thyme is the best substitute.
• For dumplings, mix 150 g of plain flour with 2 teaspoons of baking powder, a pinch of salt and about 100 ml of water. Drop spoonfuls onto the simmering stew for the last 12 minutes and keep the lid on.
• Keep the simmer gentle. A hard boil makes the chicken stringy and the broth cloudy.

Common Substitutions & Variations

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

What to Serve with Chicken Fricot

• Crusty bread and butter
• Pickled beets
• Green salad

Storing & Reheating Chicken Fricot

Keeps in the fridge for up to 4 days. Reheat gently, adding a little stock if the potatoes have absorbed the liquid. Freezes for up to 3 months, although the potatoes soften.

Chicken Fricot FAQ: Common Questions

Chicken Fricot Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.