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Chicken Fricassee with Meatballs - meat

Posted by : Lita Lotzkar

"According to the food writer Mimi Sheraton, who loved her 
mother's chicken fricassee dearly, meatballs were a Jewish 
addition to the dish.  This may be, but meatballs, a sign 
of abundance, may have been included in America in the same 
way that the Italians added meatballs to their dishes.

The following chicken fricassee with meatballs came to 
Queens from Romania three generations ago."
                              Joan Nathan
                              Jewish Cooking in America

Serves 8

3-lb. chicken cut into 8 portions w/ giblets (except liver)
1 package extra giblets
6 wings (about 2 lbs.)
salt and pepper to taste
1/4 cup vegetable oil
4 medium onions, peeled and finely chopped
1/2 onion, grated
2 cloves garlic, peeled
3 cups tomato sauce
1 cup water
2 lbs. ground beef
2 medium eggs
1/4 cup bread crumbs or matzah meal

Season the chicken, giblets and extra wings with salt and
pepper and saute in oil over medium heat in a Dutch oven. 
Remove from the pan and set aside.

Add the chopped onions to the pan and cook until golden (do
not use the grated onion yet). Drain. Add the chicken, 
garlic giblets, extra wings, tomato sauce, water and, if 
necessary additional tomato sauce, so that the liquid comes 
two- thirds up the sides of the chicken parts. Cover and 
simmer gently for 20 minutes.

In the meantime, make the meatballs by mixing together the 
ground beef, the remaining half-grated onion, eggs, bread 
crumbs or matzah meal and salt and pepper.

Form into 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 to 30 minutes more, or until the meat
balls are done.

Note: Joan Nathan writes that other fricassee recipes have 
sliced carrots and peppers in the sauce. Also, tomato paste
and vermouth may be substituted for the tomato sauce.  In
addition, a few raisins and apricot pieces may be added.


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