New Brunswick Chicken Fricot: A Taste of Home

The aroma of chicken fricot instantly transports me back to my grandmother’s kitchen in Moncton. I remember the warmth that radiated from the stove as she stirred the large pot, the savory scent filling every corner of the house. It wasn’t just a meal; it was a hug in a bowl, a symbol of family and tradition, a taste of the Maritimes I’ve carried with me ever since. Now, it’s my honor to share this cherished recipe with you, hoping it brings as much comfort and joy to your table as it has to mine.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes
• Servings: 4-6
• Yield: One large pot of stew
• Dietary Type: Not Gluten-Free (can be adapted), Dairy-Free

Ingredients

• 1 (3-4 lb) whole chicken, quartered
• 4 tablespoons butter
• 1 1/2 tablespoons salt (or less, to taste)
• Pepper, to taste
• 1 large onion, diced
• 6 cups boiling water
• 4 teaspoons savory
• 3 cups potatoes, peeled and diced
• 3 cups carrots, diced

Equipment Needed

• Large saucepan or Dutch oven
• Cutting board
• Knife
• Measuring spoons and cups

Instructions

1. In a large saucepan or Dutch oven, fry the quartered chicken in butter over medium heat for 30 minutes, turning occasionally to ensure even browning on all sides. This step is crucial for developing a rich flavor base for the fricot.

2. Season the chicken with salt and pepper to your liking. Remember, you can always add more salt later, but you can’t take it away! I recommend starting with slightly less than the recipe calls for and adjusting at the end.

3. While the chicken is frying, prepare the vegetables. Dice the onion, peel and dice the potatoes, and peel and dice the carrots. Having everything prepped and ready to go will streamline the cooking process.

4. Add the diced onion to the pot with the chicken and continue to cook for 10 minutes, stirring occasionally, until the onion becomes translucent and softened. The onions will release their natural sugars, adding another layer of flavor to the fricot.

5. Carefully pour in the 6 cups of boiling water to the pot. Be cautious, as the hot oil can splatter.

6. Add the savory to the pot. This herb is a signature flavor in many Acadian dishes, so don’t skip it!

7. Simmer the mixture for 20 minutes, or until the chicken is tender. You should be able to easily pierce the chicken with a fork.

8. Carefully remove the chicken pieces from the pot and set them aside to cool. Be sure to keep the flavorful broth in the pot.

9. Bring the stock in the pot to a boil over high heat.

10. Add the diced potatoes and diced carrots to the boiling stock.

11. Reduce the heat to a simmer and cook for 20 minutes, or until the potatoes and carrots are tender.

12. While the vegetables are simmering, remove the chicken meat from the bones. Discard the skin and bones.

13. Add the shredded chicken meat back to the pot with the vegetables and stock.

14. Continue to simmer the fricot for an additional 20 minutes, or longer, to allow the flavors to meld together. The longer it simmers, the richer and more flavorful it becomes.

Expert Tips & Tricks

• Browning is key: Don’t skimp on the browning of the chicken. This is where a lot of the flavor comes from. Make sure the chicken is nicely browned on all sides before adding the onion.
• Adjust seasonings: Taste the fricot throughout the cooking process and adjust the salt, pepper, and savory as needed. Everyone’s taste is different, so don’t be afraid to experiment.
• Make it ahead: Chicken fricot is even better the next day! The flavors have more time to meld together. You can make it a day or two in advance and store it in the refrigerator.
• Thicken the stew: If you prefer a thicker stew, you can mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the fricot during the last 15 minutes of simmering.
• Add other vegetables: Feel free to add other vegetables to the fricot, such as celery, parsnips, or turnips.

Serving & Storage Suggestions

Serve the New Brunswick Chicken Fricot hot in bowls. Garnish with a sprig of fresh parsley, if desired. It’s fantastic on its own, but it’s also delicious served with crusty bread for dipping into the flavorful broth.

Leftover fricot should be stored in an airtight container in the refrigerator. It will keep for 3-4 days. To reheat, simply warm it gently in a saucepan over medium heat, stirring occasionally. You can also reheat it in the microwave.

For longer storage, you can freeze the fricot in freezer-safe containers. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	550 kcal	28%
Total Fat	25g	38%
Saturated Fat	10g	50%
Cholesterol	150mg	50%
Sodium	1200mg	50%
Total Carbohydrate	40g	13%
Dietary Fiber	5g	20%
Sugars	8g	N/A
Protein	40g	80%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: For a gluten-free version, ensure that any thickeners used are gluten-free.
• Spice it up: Add a pinch of red pepper flakes to the fricot for a little heat.
• Herbs: Experiment with different herbs, such as thyme or rosemary, in addition to or instead of the savory.
• Add dumplings: For a heartier meal, add dumplings to the fricot during the last 20 minutes of simmering. Use your favorite dumpling recipe or a store-bought mix.

FAQs (Frequently Asked Questions)

Q: Can I use chicken broth instead of boiling water?
A: Yes, you can use chicken broth for a richer flavor. Be mindful of the salt content, as chicken broth can be salty.

Q: Can I use boneless, skinless chicken?
A: While you can, using bone-in chicken adds more depth of flavor to the broth. If you use boneless chicken, consider using chicken thighs for better flavor.

Q: Can I make this in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the chicken in a skillet first, then transfer it to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: What is “savory” and where can I find it?
A: Savory is an herb with a peppery, slightly minty flavor. It’s commonly used in Acadian cuisine. You can find it in the spice aisle of most grocery stores.

Q: How do I know when the chicken is done?
A: The chicken is done when it is no longer pink inside and the juices run clear when pierced with a fork.

Final Thoughts

I hope this recipe for New Brunswick Chicken Fricot inspires you to create your own heartwarming meal. It’s a dish that’s more than just food; it’s a connection to family, tradition, and the simple pleasures of a home-cooked meal. Don’t hesitate to adapt it to your liking and share your own unique variations. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is sure to bring comfort and joy to your table. Enjoy!