Acadian chicken fricot
A hearty chicken, potato and savoury broth with optional carrots and celery.
Active time25 min
Cooking1 h
Total1 h 15 min
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Ingredients
- 500 ml carrots — optional
- 250 ml celery stalks — optional
- 1 onion
- 1250 ml potatoes
- 30 ml unsalted butter
- 1 raw whole chicken
- 3000 ml water
- 15 ml wheat flour
- 1 pinch of ground black pepper — optional
- 1 pinch of salt — optional
- 15 ml summer savoury
Preparation
Cut the chicken into large pieces and use the required amount of pieces. Peel and chop the onion. Brown the chicken in the butter in a casserole and set aside on a plate. Soften the onion in the remaining butter. Stir in the flour and cook for 2 min.
1 onion30 ml unsalted butter1 raw whole chicken15 ml wheat flour- knife
- chopping board
- saucepan
- tongs
- plate
- spoon
Pour in the water. Return the chicken and add the savoury, with the optional salt and pepper if using. Simmer for about 30 min, until the chicken is tender.
3000 ml water1 pinch of ground black pepper — optional1 pinch of salt — optional15 ml summer savoury- saucepan
- spoon
Peel and dice the potatoes, then measure their volume. If using the optional vegetables, peel the carrots, wash the celery, slice and chop them, then measure their volumes. Add the raw diced potatoes, then the optional carrots and celery if chosen. Cook for about 20 min more, until the vegetables are tender. Check the chicken is cooked through. Serve hot, taking care with the bones.
500 ml carrots — optional250 ml celery stalks — optional1250 ml potatoes- saucepan
- spoon
- knife
- chopping board
Allergens
- Celery
- Gluten
- Milk
Composition to check for: Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.