Fricot

Fricot

Type	Stew
Course	Main course
Place of origin	Canada
Region or state	Acadia
Main ingredients	Chicken, potatoes, onions, carrots, herbs
Cookbook: Fricot   Media: Fricot

Fricot is a traditional Acadian stew, commonly prepared in the Maritimes region of Canada. It is a hearty dish that has been passed down through generations and is a staple in Acadian cuisine.

Ingredients

The primary ingredients of fricot include:

• Chicken or other meats such as pork or beef
• Potatoes
• Onions
• Carrots
• Herbs such as summer savory
• Dumplings (optional)

Preparation

Fricot is typically prepared by first browning the meat in a pot. Once the meat is browned, it is removed, and the onions are sautéed in the same pot until they are translucent. The meat is then returned to the pot along with the potatoes, carrots, and herbs. Water or broth is added, and the mixture is brought to a boil. The stew is then simmered until the meat and vegetables are tender. Dumplings can be added towards the end of the cooking process for additional texture and flavor.

Cultural Significance

Fricot holds a special place in Acadian culture. It is often served at family gatherings, community events, and festivals. The dish is a symbol of Acadian resilience and heritage, reflecting the resourcefulness of the Acadian people who used locally available ingredients to create a nourishing meal.

Variations

There are several variations of fricot, depending on the region and available ingredients. Some common variations include:

• Chicken Fricot: The most traditional version, made with chicken.
• Pork Fricot: Made with pork instead of chicken.
• Beef Fricot: Made with beef, often including additional vegetables like turnips or parsnips.
• Seafood Fricot: A less common variation that includes seafood such as clams or fish.

See also

• Acadian cuisine
• List of stews
• Maritimes
• Acadia

References

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