Classic Chicken Stew Fricot

Name: Classic Chicken Stew Fricot
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 1.5 kg bone-in chicken pieces (such as thighs and drumsticks); 2 tbsp vegetable oil; 2 medium onions (chopped); 3 cloves garlic (minced); 4 cups chicken broth; 3 medium carrots (sliced); 2 medium potatoes (cubed); 2 stalks celery (sliced); 2 sprigs fresh thyme; 1 bay leaf; 1 tsp salt (to taste); 0.5 tsp black pepper (freshly ground)

80 min 6 servings Medium

All Recipes

Warm up with this traditional Canadian chicken stew fricot, a hearty dish featuring tender chicken and root vegetables.

Prep

20 min

Cook

60 min

Total

80 min

Servings

Difficulty

Medium

Chicken Stew Fricot is a beloved dish from the Acadian regions of Canada, known for its comforting flavours and hearty ingredients. This dish is the perfect antidote to a cold Canadian winter, combining tender chicken with earthy root vegetables in a rich broth. This version of Chicken Stew Fricot stays true to its roots, using simple, wholesome ingredients that highlight the natural flavours of the chicken and vegetables. Whether you're familiar with fricot or trying it for the first time, this recipe is designed to be accessible and satisfying. Ideal for family dinners or a cozy night in, this stew brings a taste of Canadian heritage to your table.

Ingredients

Servings

For the stew

Instructions

Prepare the chicken

Rinse the chicken pieces and pat dry with paper towels.

Pro tip: Ensuring the chicken is dry helps it brown better.

Brown the chicken

In a large pot, heat the vegetable oil over medium-high heat. Add the chicken and brown on all sides, about 5 minutes per side. Remove from pot and set aside.

Pro tip: Don't overcrowd the pot; brown in batches if necessary.

Sauté the aromatics

In the same pot, add onions and garlic. Sauté until the onions are translucent, about 5 minutes.

Pro tip: Scrape up any brown bits from the chicken for extra flavour.

Add vegetables and broth

Return the chicken to the pot. Add chicken broth, carrots, potatoes, celery, thyme, and bay leaf. Bring to a boil.

Pro tip: Ensure the vegetables are submerged in the broth.

Simmer the stew

Reduce heat to low and cover. Simmer for 45 minutes, or until the chicken is cooked through and the vegetables are tender.

Pro tip: Check occasionally and stir to prevent sticking.

Season and serve

Remove the thyme sprigs and bay leaf. Season with salt and pepper to taste. Serve hot.

Pro tip: Garnish with fresh parsley for added colour and flavour.

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Tips & Tricks

Use bone-in chicken for richer flavour.
Cut vegetables uniformly for even cooking.
Simmer gently to keep chicken tender.

Serving Suggestions

Serve Chicken Stew Fricot with crusty bread or over fluffy dumplings to soak up the delicious broth. Pair it with a light, crisp white wine to complement the rich flavours. This stew can be made ahead and stored in the refrigerator for up to three days, or frozen for up to two months. Reheat gently on the stove to preserve the tender texture of the chicken.