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Name: Chicken Fricassee with Meatballs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 4 md Onions; peeled and finely; 1/4 c Bread crumbs or matzah meal; 6 Wings; ( about two lbs.); 1 c Water; 1/4 c Oil; (vegetable); 2 Cloves garlic; peeled, (can; 3 c Tomato sauce; 2 md Eggs; 2 lb Ground beef; (I use 1/2; One package extra giblets; 1 3-lb chicken; cut into 8; salt and pepper to taste

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INGREDIENTS

4 md Onions; peeled and finely
1/4 c Bread crumbs or matzah meal
6 Wings; ( about two lbs.)
1 c Water
1/4 c Oil; (vegetable)
2 Cloves garlic; peeled, (can
3 c Tomato sauce
2 md Eggs
2 lb Ground beef; (I use 1/2
One package extra giblets
1 3-lb chicken; cut into 8
salt and pepper ; to taste

Servings

INSTRUCTIONS

Source: " Jewish Cooking in America " by Joan Nathan, Knopf, 1994 Season the chicken, giblets and extra wings with salt and pepper and saute in oil over medium heat in a Dutch oven. Remove from pan and set side. Add 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 additional tomato sauce, if necessary., so that liquid comes 2/3s up the sides of the chicken parts. Cover and simmer gently for 20 minutes. In the meantime, make the meatballs, mixing together t he ground beef, the remaining 1/2 grated onion, eggs, bread crumbs or matzah meal and salt and pepper. Form into tiny meatballs( walnut sized). Add to chicken, pouring in more water or tomato sauce if evaporated. Simmer covered for 20 or 30 more minutes, or until meatballs are done. Serve with rice, noodles or chinese noodles. Posted to JEWISH-FOOD digest by "Thelma S. Rifkind" on Jan 06, 1999,

NOTES

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Chicken Fricassee with Meatballs

4 md Onions; peeled and finely
1/4 c Bread crumbs or matzah meal
6 Wings; ( about two lbs.)
1 c Water
1/4 c Oil; (vegetable)
2 Cloves garlic; peeled, (can
3 c Tomato sauce
2 md Eggs
2 lb Ground beef; (I use 1/2
 One package extra giblets
1 3-lb chicken; cut into 8
 salt and pepper to taste

Source: " Jewish Cooking in America " by Joan Nathan, Knopf, 1994    Season the chicken, giblets and extra wings with salt and pepper and  saute in oil over medium heat in a Dutch oven. Remove from pan and  set side.    Add 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 additional tomato sauce, if  necessary., so that liquid comes 2/3s up the sides of the chicken  parts. Cover and simmer gently for 20 minutes.    In the meantime, make the meatballs, mixing together t he ground  beef, the remaining 1/2 grated onion, eggs, bread crumbs or matzah  meal and salt and pepper.    Form into tiny meatballs( walnut sized). Add to chicken, pouring in  more water or tomato sauce if evaporated. Simmer covered for 20 or 30  more minutes, or until meatballs are done. Serve with rice, noodles  or chinese noodles.    Posted to JEWISH-FOOD digest by "Thelma S. Rifkind" <bh301@lafn.org>  on Jan 06, 1999,

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Nutrition

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Serving Size: 1 Serving (834g)
Recipe Makes: 8 servings

Calories: 244
Calories from Fat: 66 (27%)

Amt Per Serving		% DV

	Total Fat 7.4g	10 %
	Saturated Fat 2.1g	10 %
	Monounsaturated Fat 2.6g
	Polyunsanturated Fat 1.3g
Cholesterol 264.4mg		81 %
Sodium 3477.3mg		120 %
Potassium 2212.6mg		58 %
Total Carbohydrate 35.1g		10 %
	Dietary Fiber 9.6g	39 %
	Sugars, other 25.4g
Protein 16.4g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 244

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