Best Smells Like Sunday Chicken Fricassee With Meatballs Recipes

Provided by MarieRynr

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 20

1 1/2 lbs boneless skinless chicken thighs
3/4 cup all-purpose flour, plus
2 teaspoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon garlic powder (optional)
4 tablespoons vegetable oil
1 cup chopped onion
1/2 cup chicken stock
1/2 cup dry white wine
1/2 cup breadcrumbs
3 tablespoons milk
1/2 lb lean ground beef
salt
fresh ground black pepper
1 small onion, chopped
1/8 teaspoon poultry seasoning (optional)
2 tablespoons vegetable oil

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.

Chicken Fricassee With Meatballs image

Provided by AniSarit

Categories Stew

Time 1h15m

Yield 8-10

Number Of Ingredients 11

3 -4 cups chopped onions
3 tablespoons canola oil
1 teaspoon tomato paste
2 cups chopped canned tomatoes, with 1 cup of liquid from the can (most contents of a 35ounce can)
3 lbs roasting chickens, cut into 8-10 pieces (including all giblets, but not the liver)
kosher salt & freshly ground black pepper
1 lb ground turkey
1 egg
3 garlic cloves, minced
2 tablespoons breadcrumbs (or matzo meal)
salt & freshly ground black pepper

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