Ingredientes para Smells Like Sunday Chicken Fricassee With Meatballs
- 1.5 pounds boneless, skinless chicken thighs
- 3/4 cup + 2 teaspoons all-purpose flour
- 1 teaspoon salt + to taste
- 1/2 teaspoon fresh ground black pepper + to taste
- 1 teaspoon dried oregano
- Dried Thyme
- Garlic Powder
- Vegetable Oil
- 1 medium chopped onion
- 2 cups chicken stock
- 1/2 cup dry white wine
- 1/2 cup breadcrumbs
- Milk
- 1 pound ground beef
- Poultry Seasoning
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 clove minced garlic
- 4 tablespoons olive oil
- 1 teaspoon paprika
- Fresh parsley (optional, for garnish)
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Cómo preparar Smells Like Sunday Chicken Fricassee With Meatballs
- **Make the Meatballs:** In a large bowl, combine 1 pound ground beef, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 egg, 1 clove minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Gently mix until just combined.
- **Brown the Meatballs:** Shape the mixture into 1 1/2-inch meatballs. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown the meatballs in batches, turning occasionally, until well browned on all sides (about 7-8 minutes per batch). Remove from skillet and set aside on a paper towel-lined plate.
- **Prepare the Chicken:** Wash and pat dry 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces. In a shallow dish, whisk together 3/4 cup all-purpose flour, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- **Brown the Chicken:** Dredge the chicken pieces in the flour mixture, shaking off any excess. Heat 2 tablespoons olive oil in the same skillet over medium-high heat. Brown the chicken in batches, about 4 minutes per side, until golden brown. Remove and set aside.
- **Sauté the Onions:** Add 1 medium chopped onion to the skillet and sauté over medium heat until tender and lightly browned (about 8 minutes).
- **Make the Sauce:** Stir in 2 teaspoons flour and cook for 1 minute. Gradually whisk in 2 cups chicken stock and 1/2 cup dry white wine. Bring to a simmer, stirring constantly until thickened.
- **Combine and Simmer:** Return the browned chicken and meatballs to the skillet. Cover and braise over low heat for 45 minutes, or until the chicken is cooked through and the meatballs are tender.
- **Serve:** Adjust seasoning with salt and pepper to taste. Serve hot over rice or small noodles. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
16g
Fat
36g
Carbs
12g
