Fricot

Fricot is a traditional Acadian dish. The word fricot has its origins in 18th century France where it was used to mean a feast. The following century, it had evolved to mean "meat stew", and later still it became used to refer to prepared food.

The main ingredients consist of potatoes, onions, and whatever meat was available, cooked in a stew and topped with dumplings. The common meats used were chicken (fricot au poulet), clams (fricot aux coques), rabbit (fricot au lapin des bois), beef, or pork. When chicken was used, it was traditionally an older chicken, since an egg-laying chicken would have been too precious to cook. This accounts for the long cooking time, as an older chicken would have had tougher meat.