Return to Main Recipes Page/Return to Home Page

Chicken Fricassee w/Meatballs I (M, KLP)
Source: "Jewish Cooking In America (Knopf, 1994)," by Joan Nathan
Serves: 8

1 (3-pound) chicken cut into 8 pieces with giblets (except liver)
1 package giblets (2 or 3 each gizzards and hearts)
6 chicken wings
Salt and fresh-ground black pepper, to taste
1/4 cup vegetable oil
4 medium onions, peeled and finely chopped, plus 1/2 onion, grated
2 cloves garlic, peeled
3 cups tomato sauce, plus more as needed
1 cup water
2 pounds lean ground beef
2 medium eggs
1/4 cup dry bread crumbs or matzo meal

Season chicken, giblets, and chicken wings with salt and pepper. Heat oil over medium heat in a non-reactive Dutch oven. Sauté seasoned chicken and parts until lightly brown. Remove from pan and set aside.

Add chopped onions to pan (do not use grated onion yet) and cook, stirring, about 3 minutes or until golden brown. Drain off any excess oil, if necessary. Add browned chicken, garlic, tomato sauce, water and, if necessary, additional tomato sauce so that liquid comes two-thirds of the way up sides of chicken parts. Cover and simmer gently over medium-low heat 20 minutes.

In the meantime, make meatballs by mixing together ground beef, grated onions, eggs, bread crumbs or matzo meal, salt and pepper. Form into meatballs about size of a walnut. Add carefully to chicken, pouring in a little more water or tomato sauce if sauce has evaporated. Simmer, covered, 20 to 30 minutes more or until meatballs are done.

Posted by Susan Greene

Nutritional Info Per Serving: 626 calories, 53% calories from fat, 54grams protein, 17g carbohydrates, 3g total fiber, 37g total fat, 227mg cholesterol, 582mg sodium.