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Holiday Recipe: Chicken Fricassee
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CHICKEN FRICASSEE
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The recipe called for chicken giblets with necks. When I shopped, I found gizzards but not chicken necks, so I bought wings instead. Judy Kancigor advised that I could have used turkey necks, too. Chicken wings are pretty hard to skin, so I left the skin on but removed the wing tips and cut the wings in half at the joint.
Note: If your pot is not very large, after simmering the mixture for 1 hour, divide it into two Dutch ovens or large saucepans before adding the chicken pieces. Continue as directed.
-- Miriam Rubin
For the meatballs
- 2 pounds ground beef
- 2 large eggs
- 2 slices challah, torn into small pieces (I ground it in food processor)
- 1 envelope dehydrated onion soup mix
- 1/4 cup ketchup
For the fricassee
- 2 to 3 tablespoons vegetable oil
- 1 pound onions, chopped
- 2 ribs celery, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, crushed in garlic press
- 2 pounds chicken giblets and necks, skin removed (see Note above)
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 1 cup chicken broth, homemade or reduced-sodium canned
- 3 bay leaves
- Kosher salt and freshly ground black pepper, to taste
- 1 chicken (3 to 3 1/2 pounds), cut into 8 pieces, skin and fat removed
- 3 medium carrots, cut into 1/2-inch-thick slices
For meatballs
Mix all ingredients in large bowl. Cover and refrigerate.
For fricassee
Heat oil in very large Dutch oven over medium heat (see Note above). Add onions, celery and bell pepper; cook until onions are soft, 8 minutes. Stir in garlic; cook and stir 1 minute more.
Add giblets, crushed tomatoes, tomato sauce, broth, bay leaves, 1 teaspoon salt, and pepper to taste. Bring to boil; reduce heat and simmer, covered, 1 hour.
Add chicken pieces and simmer, covered, 20 minutes more.
Form meatball mixture into balls about 1 1/2 inches in diameter and carefully add to pot. Add carrots and simmer, partially covered, about 30 minutes, until meatballs and chicken are cooked through. Skim off fat. Season with additional salt and pepper.
Makes 10 or more servings.
-- Adapted from "Cooking Jewish" by Judy Bart Kancigor
First Published November 29, 2007 12:00 am
