CHICKEN FRICASSEE WITH MEATBALLS
Modified recipe from Joan Nathan's "Jewish Cooking in America" cookbook
Recipe information
Yield
12-15 people
Ingredients
24 chicken thighs--skinless
12 chicken wings
Salt and freshly ground pepper to taste
1/3 cup vegetable oil
4 medium onions, peeled and finely chopped plus 1/2 onion grated (and saved for the mini meatballs)
2 cloves garlic
3 large jars high quality tomato sauce--if you can find sauce with pieces of garlic or whole garlic cloves, that works really well.)
1 cup water
3-4 lbs ground turkey/veal/chicken combo
4 eggs
1/2 cup matzoh meal
Dried porcini mushrooms can be added to the sauce as well (optional)
Preparation
- Season the chicken with salt and pepper and saute in oil over a medium heat in a dutch oven or other large casserole. Remove from the pan and set aside
- Add the chopped onions to the pan and cook until golden.
Drain. Add the chicken, garlic, tomato sauce, and if necessary additional sauce so that the liquid come tow thirds up the side of the chicken. Cover and simmer gently for 20 minutes - In the meantime, make the meatballs by mixing together the ground meats, the remaining half grated onion, eggs, matzoh meal and salt and pepper. Form tiny meatballs, slightly smaller than the size of a walnut. Add carefully to the chicken, pouring in a little more water or tomato sauce if the sauce has evaporated. Simmer, covered, for 20-30 minutes or until the meatballs are done.
You can add lots of things to this sauce...sliced carrots, peppers, mushrooms,etc.
