Bel Chicken Fricot

¢ 1 chicken

¢ 3 tbsp fat

e 1 large onion, chopped

¢ S cups water

e 4 cups raw potatoes, peeled and diced e salt and pepper

e 2 tbsp flour

Cut chicken into serving pieces. Using the fat, fry chicken in a large pot until golden brown. Add onion and cook for a few minutes. Add water, salt, pepper and summer savory. Cover and cook until meat is slightly tender. Add potatoes and cook for 15 minutes. Blend flour in a little cold water and add to the stock. Bon appétit!

Serves 8.

Blé d’Inde lessivé (hominy corn) is another popular tradi- tional food in the Evangeline Region. It is made with dried kernel corn that is softened by boiling in a mixture of water and lye. The corn is rinsed in water and boiled again with pork or chicken, onion, salt and pepper.

Molasses is an essential ingredient in Acadian cuisine. It is used as a condiment with many things, including grated po- tato dishes, meat pies, hominy corn and sometimes even with fried eggs. Molasses is also used in many deserts, espe- cially cookies, sweet breads and pies. Even today, many peo- ple finish off a meal with a slice of bread or a galette blanche (French biscuit or roll) with molasses.

Traditional Foods

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