Acadian Stew - Chicken Fricot

Acadian Stew - Chicken Fricot


1 4-5 lb. Chicken (2-3kg.)
1/2 lb. Salt Pork (250g.)
2 Large Onions, chopped
6 Large Potatoes, peeled and diced
2 medium Carrots, peeled and diced
2 Tbsp. Flour (30ml.)
3 Qts. Boiling Water (3 L.)
1 Tbsp. Salt (15ml.)
1 Tsp. Pepper (5ml.)
1 Tbsp. Summer Savory (15ml.)


Cut the chicken into serving pieces. Score the salt pork into small squares and melt in a heated skillet. Fry chicken in salt pork fat untill golden brown, turning pieces frequently. Remove chicken pieces from skillet and saute onion for 1 min. Add the flour and Saut'e for an additional 1-2 minutes. Place chicken pieces and onion in large pot. Add water, potatoes, carrots, salt, pepper and summer savory. Bring to a boil. Reduce heat to simmer and cook for 1 hour or untill chicken is tender. Taste and adjust seasonings. Serves 8.