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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 190.3
  • Total Fat: 3.5 g
  • Cholesterol: 81.3 mg
  • Sodium: 126.2 mg
  • Total Carbs: 11.8 g
  • Dietary Fiber: 2.2 g
  • Protein: 26.7 g

View full nutritional breakdown of Fricot au poulet (Acadian Chicken Stew) calories by ingredient
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Fricot au poulet (Acadian Chicken Stew)

Submitted by: JLDACQ

Introduction

This traditional Acadian chicken stew is a family favourite. I didn't include the doughboys that are often in the stew, mainly because I don't actually like them. If you add them, be sure to adjust your calories accordingly. The nutritionals only include one onion, since the other one is for the stock. The Summer Savory is what makes this stew more "Acadian". This is a great way to use up turkey leftovers, too. This traditional Acadian chicken stew is a family favourite. I didn't include the doughboys that are often in the stew, mainly because I don't actually like them. If you add them, be sure to adjust your calories accordingly. The nutritionals only include one onion, since the other one is for the stock. The Summer Savory is what makes this stew more "Acadian". This is a great way to use up turkey leftovers, too.
Number of Servings: 8

Ingredients

    1 kg roasting chicken, cooked, deboned and separated (do not discard the fattier portions)
    1 large whole onion
    2 Tbsp Summer Savory, divided
    1 large diced onion
    4 large raw carrots, diced
    2 cups cooked diced potatoes
    1 tsp ground ginger

Directions

In a very large cooking pot, combine water, chicken carcass & fattier portions, 1 whole onion and 1Tbsp Summer Savory. Bring to a rolling boil, then simmer for at least 30 minutes. (Longer makes a more flavourful stock.) Allow to cool slightly. Remove and discard onion and chicken carcass & fat. (If you find the stock is too oily/fatty, allow it to cool further and scrape off the cooled fat.)

Pour the finished stock back into the large pot, add carrots and diced onion, and bring to a boil for 10 minutes, until carrots are soft. Add potatoes, meat from roasting chicken (about 800g), 1Tbsp Summer Savory and ginger, return to just boiling, then simmer for at least 20 minutes. (If adding doughboys, add at this stage.)

Spoon into bowls, season with salt & pepper to taste. Especially delicious with homemade bread just out of the oven.

Makes 8 huge bowl servings.

Number of Servings: 8

Recipe submitted by SparkPeople user JLDACQ.






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