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Chicken Fricassee w/Meatballs V (M, KLP, TNT)
Source: "The Jewish Gourmet," by Pauline Frankel
Serves: 6 to 8

2 8-ozs. cans tomato sauce with bits
1 (#303, I think that's about 1 lb.) can tomatoes
3 onions, diced
2 celery stalks, diced
2 bay leaves
3 cloves garlic, minced
1 green pepper, diced
3 pounds chicken legs and wings
1 pound lean ground beef
1 large egg
1 medium onion, grated
1/2 cup raw rice

Use two heavy pots for this dish. The chicken takes less time to cook than the meat and each needs room to cook. They are combined when done and served together.

Pour 4 cups water into a pot. Add 1 can tomato sauce, 1/2 can tomatoes, half the diced onions, half the celery, 1 bay leaf, half the minced garlic, and half the green pepper. Season with 1 teaspoon salt, 1/4 tsp. pepper, and paprika. Bring to a boil, then lower the heat.

Add the chicken, stir, taste and season. Simmer 1 hour until chicken is tender, turning occasionally. When done remove from heat.

I usually sauté the vegetables first, then add the chicken and brown the pieces, then add the rest of the ingredients and follow the rest of the way...

Add the egg, salt, pepper, paprika, grated onion, and rice to the ground beef. Mix together gently. Form into balls the size of a large walnut. Prepare the gravy as noted with the chicken, using the remaining ingredients. Bring to a boil and lower the heat to a simmer. Add the meat balls and cook for 1-1/2 hours, stirring occasionally.

Remove the bay leaves from both pots. Combine the chicken, meat balls, and gravy.

Posted by Harriet Botwin

Nutritional Info Per Serving: N/A