Chicken Fricassee With Meatballs Recipes
CHICKEN FRICASSEE WITH MEATBALLS
This dish is traditionally made with leftover bits of chicken (necks, feet, etc), but are harder to get than the breast these days! So this recipe calls for a whole chicken, cut up. Tomatoes are not authentic at all (but I like them) - they are a North American addition! Instead, to retain authenticity, eliminate the tomatoes and stir in 1tsp paprika before you add the chicken pieces and 1-1.5 cups water after you've added the chicken. The fricassee is delicious either way! For the meatballs, you can use ground beef, but I use ground turkey instead to make this healthier.
Provided by AniSarit
Categories Stew
Time 1h15m
Yield 8-10
Number Of Ingredients 11
Steps:
- In a large skillet that has a tight fitting lid, cook the onion in the oil until soft and lightly colored, 15-20minutes.
- Stir in the tomato paste and the chopped tomatoes and their liquid.
- Add the chicken pieces and their giblets. The liquid should come up about halfway up the chicken but the pieces should not be submerged.
- Cover the skillet for 20minutes. Add salt and pepper to taste.
- Meanwhile, make the meatballs by combining all the ingredients in a large bowl.
- Form the mixture into 1 inch balls and add the balls to the skillet (you may need to move the chicken pieces around to make room).
- Re-cover the skillet and cook for an additional 20minutes.
- This can be served immediately, but it reheats really well.
- If you have the time, remove the chicken and meatballs, strain the broth, and remove the fat. Serve with rice or noodles.
Nutrition Facts : Calories 427.1, Fat 27.9, SaturatedFat 6.8, Cholesterol 142.6, Sodium 236.2, Carbohydrate 11.1, Fiber 1.8, Sugar 4.3, Protein 32.5
"SMELLS LIKE SUNDAY" CHICKEN FRICASSEE WITH MEATBALLS
Like many family recipes, this one was created out of the need to stretch ingredients. One day when there was just a little chicken, and even less ground beef in the house, an old Aunt of mine decreed that the two should be cooked together to make a meal large enough for the whole family. The result was a wonderfully tasty dish that smelled just like Sunday dinner, but it wasn't, because on Sundays we always made sure to have enough of either chicken or meat. This is one of my absolute favorite ways to cook chicken. I hope that you enjoy it as well.
Provided by MarieRynr
Categories Chicken Thigh & Leg
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- First of all make the meatballs by combining all the meatball ingredients in a bowl, mixing well.
- Shape mixture into 1 1/2 inch balls and brown in a single layer in the oil, over medium high heat, turning occasionally, until well browned on all sides, about 7 to 8 minutes.
- Alternatively meatballs can be browned in a hot oven (I just spray a baking pan with PAM and brown them for about 10 minutes at 425*C).
- Remove from the skillet and drain on paper towels.
- Wipe the skillet clean.
- Wash chicken and pat dry.
- In a shallow bowl, combine the 3/4 cup flour, seasonings and mix well.
- Dredge the chicken in this mixture to coat, shaking off any excess flour.
- In skillet, heat oil over medium high heat until hot but not smoking.
- Add the chicken and brown on all sides about 4 minutes per side.
- Remove and set aside.
- Pour off the oil from the skillet, leaving only a thin layer.
- Add the chopped onion and saute over medium high heat until tender and lightly browned, about 8 minutes.
- Stir in the 2 tsp flour and mix well.
- Add the stock and wine, stirring gently to blend.
- Cook until thickened.
- Return the chicken and meatballs to skillet.
- Cover and braise over moderate heat, stirring occasionally, for 45 minutes until chicken and meatballs are cooked through.
- Adjust seasoning and serve with rice or little noodles.
- Alternatively, chicken, meatballs and sauce can be layered in a covered casserole and cooked in a slow oven for several hours.
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CHICKEN FRICASSEE WITH MEATBALLS | COOKSTR.COM
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Category MeatEstimated Reading Time 4 mins
- The chicken should be cut and disjointed into 8 pieces. The breast and thighs can also be cut in half again, if you prefer small pieces. Clean and singe, if necessary. Prepare the meatballs using 1 pound of ground beef and doubling the other ingredients in the recipe.
- In a 2½-quart Dutch oven, slowly sauté the chopped onion in 3 tablespoons of the fat until the onion is soft and yellow; do not let it brown. Remove and reserve. Add more fat to the pot if needed and brown the chicken pieces lightly until all sides are pale golden brown. Do this in several batches, as the chicken will not brown if crammed into the pan. Remove the chicken, sprinkle with salt and pepper, and reserve.
- Return the onions to the pot and sprinkle with paprika. Sauté for a minute or two, until the paprika loses its raw smell. Add the tomato juice and 1 cup water.
- Return the chicken to the pot and add the garlic cloves. The liquid should come about halfway up the chicken. Cover and simmer gently but steadily for 20 minutes. Gently and carefully add the meatballs to the pot, moving the chicken aside to make room and shaking the pot intermittently to separate the meatballs. These will be fragile while raw, but once cooked they will become firm and will not crumble or stick together.
CHICKEN FRICASSEE WITH MEATBALLS - JAMIE GELLER
From jamiegeller.com
Cuisine Jewish FoodCategory DinnerServings 8Total Time 1 hr 30 mins
- Heat oil in a Dutch oven or large casserole pan over medium heat. Season the chicken, giblets, and extra wings with salt and pepper and sauté until cooked through. Remove from the pan and set aside.
- Add the chopped onions to the pan and cook until golden. Drain. Add the chicken, giblets, extra wings, garlic, tomato sauce, and water. If necessary, add additional tomato sauce so that the liquid comes two thirds up the side of the chicken. Cover and simmer gently for 20 minutes.
- In the meantime, make the meatballs by mixing the ground beef, the remaining half grated onion, eggs, bread crumbs or matzah meal and salt and pepper. Form into 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 to 30 minutes or until the meatballs are done. Serve with rice, noodles, or crisp Chinese noodles. From Jewish Cooking in America
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