CHICKEN AND MEATBALL STEW

CHICKEN AND MEATBALL STEW image

Number Of Ingredients 25

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1/3 cup flour
1 teaspoon salt
2 pounds chicken thighs
1/4 teaspoon white pepper
1/4 cup vegetable oil
4 1/2 cups water
2 tablespoons butter
1 cup onion - chopped
1 teaspoon garlic - minced
1 cup carrots - sliced
1 cup celery - sliced
2 potatoes - cubed
1/4 teaspoon clove
1 bay leaf
1 pound ground pork
1 pound lean ground beef
1 teaspoon salt
1/2 teaspoon freeze - dried chives
1/8 teaspoon season all (or substitute)
1/2 teaspoon white pepper
1/8 teaspoon thyme - ground
1/8 teaspoon coriander - ground
1/2 cup half and half
2/3 cup dry bread crumbs
1/4 (about) cup water

Steps:

Mix together flour, salt and pepper. Dredge chicken thighs in mixture. Brown well in heated oil in dutch oven. If there is any flour left over sprinkle over fried chicken. Add water bring to a boil and simmer covered until tender, about 30 minutes. Remove chicken from broth and set aside. Keep broth.
In a skillet heat butter and salute onion until tender. Add garlic, cook two minutes longer. Add remaining ingredients and saute together for 5 minutes. Add to broth and cook until tender. 15 - 20 minutes. Make meatballs.
Mix ground pork and beef with seasonings by hand, blending well. Gradually add water until medium firm texture is achieved. Shape into meatballs and bake at 375* until lightly browned. About 30 minutes.
Cook potatoes separately.
Add chicken, meatballs and potatoes to broth and simmer.