Chicken Stew Fricot

A French Acadian recipe. To thicken stew you can add dumplings.

Step: 1

Melt butter in cooking pot, brown chicken with chopped onions. Add water to cover. Simmer for 30 minutes.

Step: 2

Add carrots, potatoes, and savory. Simmer some more until vegetables are cooked. Salt and pepper to taste.

Per Serving: 671 calories; protein 47g; carbohydrates 67.5g; fat 23.5g; cholesterol 132mg; sodium 209.9mg.

The word “stew” can process to both a food and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, instead it makes have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being cooked all of it , and the water based material all of it covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.