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Add a photoA great winter stew that is French Acadian in origin.
Ingredientes
- Ingredients
- 2 lbs chicken pieces, skin removed
- 2 large onions, chopped
- 2 Tbsp butter
- 1 Tbsp flour
- 4 large potatoes, peeled and cubed
- 2 medium carrots, peeled and sliced
- 8 cups water
- 1 Tbsp salt
- 1 tsp pepper
- 1 Tbsp summer savory
- I decided to add a few extra ingredients - optional
- 1/4 leeks
- 1 tsp thyme
- 1 tsp rosemary
- 3 cloves garlic
- 1 chicken bouillon oxo cube
- .
- Dumplings:
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 3 tablespoons butter
- 3/4 cup milk
Direcciones
- Prepare
- In large pot simmer the chicken pieces in boiling water for 30 minutes. Remove pieces, save the cooking water and let the chicken cool slightly. Stir-cook onions, garlic and leeks in butter for one minute. Add the flour and stir-cook for another 1 to 2 minutes. Remove the bones from the chicken and cut the meat into bite size pieces.
- Put all ingredients into the saved cooking water and simmer for another 45 minutes. Taste and adjust seasoning.
- Directions for Dumplings
- In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
- Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.
- Serve fricot hot with dumplings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 562g | |
| Recipe makes 8 servings | |
| Calories 462 | |
| Calories from Fat 179 | 39% |
| Total Fat 20.06g | 25% |
| Saturated Fat 8.44g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 1779mg | 74% |
| Potassium 898mg | 26% |
| Total Carbs 49.17g | 13% |
| Dietary Fiber 5.0g | 17% |
| Sugars 4.46g | 3% |
| Protein 21.12g | 34% |
