Chicken Fricassee With Meatballs Recipes

CHICKEN FRICASSEE WITH MEATBALLS

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.

BELGIAN CHICKEN FRICASSEE (VOL-AU-VENT)

Steps:

• Cook the chicken breasts or the chicken in the chicken stock, until tender (breasts should take about 30 minutes, a whole chicken 45 minutes or more). Drain, but keep the stock. Let the chicken cool down a bit.
• In the meanwhile, make tiny meatballs (max. 1 cm across) from the minced meat. Cook the meatballs in chicken stock or water until they are done -- this usually takes just a few minutes, the meatballs will drift to the top when ready. Drain them as well.
• Make a "blonde" sauce: melt most of the butter in a medium-sized pot (don't let it become brown), add flour and mix well. Keep the pot on medium heat. Then, very gradually, add splashes (think 2-3 tablespoons) of chicken stock to this mixture. Each time you added some stock, stir very well so that the mixture doesn't become lumpy. You can start adding increasing amounts of stock when your sauce becomes liquidish. Make a sauce that is somewhat thicker than cream; you will probably use most of your chicken stock in this process. This is fine.
• Quickly add the raw egg yolk, the lemon juice and the grated cheese to your sauce.
• In a large pot, melt the remaining lump of butter and add the mushrooms. Stir-fry the mushrooms on medium heat until they start to "sweat" (release their juices). Season with salt and pepper.
• Add the sauce and the ham dices to the mushrooms. Add the meatballs as well. Put on low heat.
• With your hands or a knife, pull apart the chicken and make bite-sized pieces (about 1 inch long, 1/2 inch across, or smaller). Add the chicken pieces to your mixture as well.
• Ready! Do check if the dish needs a bit more salt or pepper. You can eat the Vol-Au-Vent as it is, with potatoes or rices; you can also pour it in Vol-Au-Vent shells (puff pastry) or even make a chicken fricassee pie (in a puff pastry pie shell).

CHICKEN FRICASSEE WITH MEATBALLS

Steps:

• 1. 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 2. 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 3. 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.

"SMELLS LIKE SUNDAY" CHICKEN FRICASSEE WITH MEATBALLS

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.