Fricot is often a part of Canadian cuisine, particularly in the eastern provinces like Quebec, Nova Scotia, and New Brunswick.
Fricot is a traditional Akkadian dish that is often a part of Canadian cuisine, especially in the eastern provinces such as Quebec, Nova Scotia, and New Brunswick. This type of stew is usually made with pieces of chicken and cooked vegetables mixed with meatballs. This dish gains its unique flavor with the addition of summer savory, a seasoning derived from an herb native to the region and which normally flowers between July and September. Dry summer snacks can be easily found in stores across Canada, and experienced academic cooks believe it to be a requirement for an authentic fricot recipe.
Peppers are sometimes added to the fricot.
Making fricot usually involves cutting pieces of meat from a whole chicken; this important step results in a richer flavor and allows a larger volume of the stew to be cooked and frozen for a later time. The average Canadian cook recommends a chicken weighing at least 3 pounds (about 1.4 kg) for most fricot recipes. After the chopped chicken pieces are browned in a large skillet, they are usually dipped and cooked in broth along with chopped carrots, onions, and potatoes. For fricots that contain less fat, you can remove the skin from the chicken before cooking. Fricot dumplings are usually added last, after mixing and shaping with a separate recipe of flour, salt, baking powder, and water.
This Acadian recipe is generally considered a precursor to some types of stews associated with spicier Cajun cuisine, such as gumbos and jambalaya. In addition to chicken, some fricot recipes call for braised beef, turkey, shrimp, or scallops. Home cooks who want to add more variety to their vegetables can also add chopped chives, bell peppers, and even turnips if they prefer. While some recipes recommend adding water to boil ingredients, many cooks prefer chicken or vegetable broth. Those who like a slightly thicker broth usually add small measures of potato or corn starch.
As some academic cooks explore other influences, they often add different seasonings to the stew that complement the summer flavor; examples might be garlic salt, black or red pepper, cumin, rosemary, and sometimes even Louisiana hot sauce. Different aspects of Eastern Canadian culture are evident in this popular hotpot dish. In some geographic areas of the country, asking someone for a fricot in Canadian French is still the equivalent of treating them to a big dinner in general.