Au Fricot is a colloquial Acadian expression often used to describe being in a warm, welcoming place or situation, akin to being “at the heart of the action” or “where the good stuff is happening.” The phrase is generally used as a beckoning to gather for a comforting, hearty meal, particularly a fricot (stew), which holds cultural significance in Acadian communities.

This is a classic Acadian stew popular in Nova Scotia’s French-speaking regions. It’s a simple, savory stew made with chicken, potatoes, and root vegetables like carrots and turnips, seasoned with savory (a traditional herb for many Acadian dishes). Dumplings are often added on top, making it a warming meal for cold days.

Pairs with Acadian Molasses Pie.

Recipe

For Fricot:

• 1 whole chicken (about 3-4 lbs), cut into pieces, or 4-5 bone-in chicken thighs (you can also use a mix of bone-in, skinless pieces)
• 2 tbsp butter
• 1 large onion, chopped
• 2 cloves garlic, minced
• 6 cups chicken broth or water
• 4-5 large potatoes, peeled and cubed
• 3 carrots, sliced
• 1-2 turnips, peeled and cubed
• 1-2 parsnips, peeled and cubed (optional)
• 1-2 tsp dried savory (or fresh if available)
• Salt and pepper to taste

For Dumplings:

• 1 cup all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• 1 tbsp butter, melted
• ⅓ cup milk (plus a little more if needed)

Instructions:

1. Sauté the Chicken:

• In a large pot or Dutch oven, melt the butter over medium heat. 
• Add the chicken pieces and sauté until lightly browned, about 5-7 minutes. 
• Remove and set aside.

2. Cook the Aromatics:

• In the same pot, add the chopped onion and cook until softened, about 5 minutes. 
• Add garlic and cook for an additional minute.

3. Add the Broth & Simmer:

• Pour in the chicken broth or water, scraping up any browned bits from the bottom. 
• Add the browned chicken back to the pot.
• Add the savory, salt, and pepper. 
• Cover and simmer for about 30 minutes to let the flavors develop.

4. Add Vegetables:

• Add the potatoes, carrots, turnips, and parsnips (if using) to the pot. 
• Continue to simmer until the vegetables are tender, about 20-30 minutes.

5. Make the Dumplings:

• In a mixing bowl, whisk together the flour, baking powder, and salt. 
• Add the melted butter and milk, stirring until a soft dough forms. 
• Add a bit more milk if needed to make the dough come together.
• Form into small spoonful-sized balls.

6. Add Dumplings:

• Drop the dumplings on top of the stew, spacing them out a bit. 
• Cover the pot and cook for about 10-12 minutes, or until the dumplings are fluffy and cooked through.

7. Serve:

• Check the seasoning and adjust with more salt and pepper if needed. 
• Serve hot, ladling the stew with a couple of dumplings in each bowl.

This comforting, hearty stew is all about the savory herbs and root vegetables. Enjoy!

More History on Acadian Fricot.

Acadian Fricot is rooted deeply in the Acadian culture, with origins that date back to the earliest French settlers in what is now Eastern Canada, particularly in Nova Scotia, New Brunswick, and Prince Edward Island. Acadians were French settlers who arrived in the region in the early 1600s. They adapted their cooking to the local environment, drawing upon Indigenous knowledge and the resources around them. 

Fricot was born of necessity as Acadians relied on what they could grow, hunt, or forage. Soups and stews were staples for many generations, particularly during the cold season. The most common ingredients in Acadian cooking were hearty vegetables such as potatoes, turnips, carrots and wild herbs. Although chicken is often used in modern variations, the traditional meat selections of fricot included rabbit, salt pork and salt cod.

Culturally fricot stands as a symbol and testament to the enduring resilience of the Acadian people. When the British deported Acadians from their homeland in the mid-18th century during the Great Expulsion (Le Grand Dérangement), they carried with them their food traditions. This included fricot, which they recreated in various regions where they resettled from the Louisiana Bayou to Quebec.