Acadian Soul Food: Chicken Fricot (With Downloadable PDF!) / Cuisine Acadienne de l'Âme : Fricot au Poulet (Avec PDF Téléchargeable!)

***le français suivra***

One of the most classic Acadian dishes you’ll find—and also one of the most debated! There are as many versions of fricot as there are families in Acadie, and everyone swears their mom, grandmother, or Uncle Gérald’s recipe is the best. For me, the word 'fricot' takes me right back to Mont-Carmel, where I first smelled the delicious aroma of one of my most comforting dishes. It also brings back memories of the joy this meal inspires and the often heated, but always friendly, debates about what absolutely must—or must not—be included in a fricot!

What is a fricot?

At its core, fricot is a stew made with potatoes, onions, summer savory, and meat. Some people add other vegetables like carrots, celery, or turnips. Others swear by dumplings (and don’t even consider it a fricot without them). The meat can be bone-in or boneless. Some make fricot with whatever they have on hand (sometimes not much!), while others add seafood—like clam or mussel fricot.

The ingredients for my family’s fricot include butter, olive oil, salt, pepper, bone-in chicken, onion, summer savoury, and potatoes.

Until recently, I thought summer savory was a non-negotiable ingredient in fricot. But then I had a chat with my friend, Chef Robert Pendergast, who told me that his mom never used summer savoury in her Acadian recipes because she didn’t like the taste. Robert is often the chef at Acadian events, proudly showcasing Acadie and our beautiful island wherever he goes—and honestly, everything he cooks is incredible. So now, I have to admit that summer savory isn’t technically essential. But I do love its hot, peppery taste and I can’t imagine making my fricot without it!

Did you know summer savory also has medicinal properties? It’s said to soothe sore throats, aid digestion, and even have…aphrodisiac qualities! Maybe that explains the big Acadian families back in the day? It’s something to think about anyways! ;)

Growing Up with Fricot

Growing up in the La Région Évangéline on PEI (one of the six Acadian regions of the province), fricot was something I ate regularly at home, and it was also served at school.

My dad Philippe makes an amazing chicken fricot that he serves as a celebration dish—something you have to earn by staying late at his kitchen parties. Read more about the magic of kitchen parties here 👈 I love this tradition! Fricot is often served for special occasions, but it’s also the perfect comfort food for cold seasons.

As the sun rises, the late-nighters, now unseen, enjoy a bowl of fricot.

.Learning the Recipe

I learned how to make fricot from my parents, and I still use that same recipe today. Since my twin sister Pastelle’s passing, continuing our favorite traditions has taken on an extra special meaning—it helps me feel closer to her and brings comfort. Over the years, I’ve made a small tweak: I always add dumplings to my fricot.

My grandmother Alice, who passed away when I was 7, included dumplings in her recipe, but my mom never liked their texture, so she left them out. I didn’t grow up with dumplings in fricot, but that changed in my late teens when I had my first fricot with dumplings in New Brunswick. It wasn’t love at first bite, but over time, I was converted. A friend of mine makes the most incredible, light, pillowy dumplings that soak up the broth perfectly, and that sealed the deal for me. Now, dumplings are a must in my fricot—they’re something I crave! But I still enjoy a good dumpling-free fricot.

My grandmother, Alice, and my mom, Bernadette.

Fricot and Fayo

My dear friend Mario "Fayo" LeBlanc was the king of fricot, and he learned his recipe from his parents. His version included carrots, turnips, summer savory and dumplings—and it was delicious.

Fayo traveled everywhere to play music, and he often taught people how to make fricot along the way. He even wrote a song about our beloved traditional dish. One of my favorite lines goes: "Les pâtes dans l’fricot, c’est comme l’étoile su’l’drapeau"—which means dumplings are essential (and I totally agree). Listen to Fayo's Song Here 👈

Mario 'Fayo' LeBlanc making a huge batch of fricot at the Festival Interceltique de Lorient (in Brittany, France). He always brought summer savory with him—just like I do—because it’s not available there.

Pastelle and Fayo lived together for a short time in Moncton, and I’ll never forget visiting their place for supper. The air was filled with the scent of summer savory and the sound of the late Angèle Arsenault (an acclaimed Acadian singer-songwriter from PEI) playing in the background. It was a quintessential Acadian moment—music, food, and a deep sense of pride in our heritage.

Try Fricot for Yourself!

If you’ve never tried Acadian chicken fricot, winter is the perfect time for it. When it’s cold and dark outside, this hearty, comforting meal will give you a big, warm hug—and who doesn’t need one of those right now?

You can download my recipe below—let me know how it turns out if you try it. And if you live somewhere where summer savoury is hard to find, send me a message, and we’ll figure something out. 😉