Best Smells Like Sunday Chicken Fricassee With Meatballs Recipes

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.

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.