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A comforting Acadian chicken stew with tender meat, potatoes, carrots, and celery in a gently savory herb broth. Simmering the vegetables in the seasoned stock creates the homespun character of this Canadian classic.
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Browning the chicken builds a savory foundation, while a restrained simmer lets the potatoes release just enough starch to give the broth body without turning it heavy. Summer savory and bay add the distinctive herbal lift associated with Acadian fricot.
Cool the fricot promptly, then refrigerate it in a covered container for up to 3 days. The potatoes may soften slightly as they sit.
Reheat gently in a saucepan over medium-low heat until steaming throughout and the chicken reaches 74°C/165°F. Add a splash of water or stock if the broth has thickened.
A traditional Acadian Canadian casserole of savory chicken layered with freshly grated potatoes, slowly baked until the top is golden and the center is tender and custardy. The potato juices help create its distinctive hearty texture.
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Tender beef-and-pork meatballs simmered with potatoes, carrots, and peas in a savory brown gravy. This comforting Quebec-inspired stew is hearty, practical, and ideal for a family dinner.
A traditional Newfoundland boiled dinner of gently simmered salt beef, cabbage, root vegetables, potatoes, and peas, served with rich cooking-broth gravy.
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Tender chicken and vegetables simmer in a savory broth beneath cloud-soft parsley dumplings. This comforting American classic is built in one pot and finished with a rich, gently thickened gravy.
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A deeply savory Canadian pork hock stew with tender meat, root vegetables, and a lightly spiced brown gravy. Slow simmering extracts richness from the hocks while cinnamon and clove add the characteristic warmth of a traditional Québécois-style preparation.
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A hearty German-style lentil stew with smoky sausage, tender vegetables, and a lightly tangy broth. Brown lentils keep their shape while the potatoes and carrots give the stew a naturally satisfying body.
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