Ingredients:
1 chicken
2 tblsp butter
1 large Vidalia onion
1 small bunch shallots
3 garlic cloves
1 tblsp flour
12 cups water
5 cups diced potatoes
3 cups diced carrots
sea salt to taste
cayenne pepper to taste
rosemary, thyme and marjoram
Directions:
Section the chicken and brown the pieces in butter over a medium flame. Get all the sides golden. Remove the chicken and saute the onion and garlic in the butter. Add the flour and saute the onion and garlic for a few more minutes. Add the water, the chicken, spices and herbs. Simmer the mixture until the chicken is tender. Add the potatoes and carrots and cook for another 20 minutes to 1/2 an hour.
Some variations include using game hens or field birds, and any variety of vegetables may be used or substituted. Dumplings are sometimes added; in this case the flour may be omitted.
Side Dishes:
Your favorite seasonal vegetables make a perfect side dish for the fricot. Herbed green beans with almonds are always tasty, steamed or as a casserole. Steamed greens are always a treat, and just about anything may be made “au gratin”.
This dish may be served with your favorite type of rice, or with a dirty rice mixture or a rice casserole. Always present at any south Louisiana meal is bread, so also grab the favorite loaf.
A fricot is simply a traditional Acadian meal, later evolving into usage for a “feast”. Get the family together and have a fricot!
