Smells Like Sunday Chicken Fricassee With Meatballs

Like many family recipes, this one was created out of the need to stretch ingredients. One day when there was just a little chicken, and even less ground beef in the house, an old aunt of mine decreed that the two should be cooked together to make a meal large enough for the whole family. The result was a wonderfully tasty dish that smelled just like sunday dinner, but it wasn't, because on sundays we always made sure to have enough of either chicken or meat. This is one of my absolute favorite ways to cook chicken. I hope that you enjoy it as well.


First of all make the meatballs by combining all the meatball ingredients in a bowl , mixing well.
Shape mixture into 1 1 / 2 inch balls and brown in a single layer in the oil , over medium high heat , turning occasionally , until well browned on all sides , about 7 to 8 minutes.
Alternatively meatballs can be browned in a hot oven.
Remove from the skillet and drain on paper towels.
Wipe the skillet clean.
Wash chicken and pat dry.
In a shallow bowl , combine the 3 / 4 cup flour , seasonings and mix well.
Dredge the chicken in this mixture to coat , shaking off any excess flour.
In skillet , heat oil over medium high heat until hot but not smoking.
Add the chicken and brown on all sides about 4 minutes per side.
Remove and set aside.
Pour off the oil from the skillet , leaving only a thin layer.
Add the chopped onion and saute over medium high heat until tender and lightly browned , about 8 minutes.
Stir in the 2 tsp flour and mix well.
Add the stock and wine , stirring.


boneless skinless chicken thighs, all-purpose flour, salt, fresh ground black pepper, dried oregano, dried thyme, garlic powder, vegetable oil, onion, chicken stock, dry white wine, breadcrumbs, milk, lean ground beef, poultry seasoning