Chicken Fricassee With Meatballs

Ingredients

• 3-4 cups chopped onions
• 3 tablespoons canola oil
• 1 teaspoon tomato paste
• 2 cups chopped canned tomatoes, with 1 cup of liquid from the can (most contents of a 35ounce can)
• 3 lbs roasting chickens, cut into 8-10 pieces (including all giblets, but not the liver)
• kosher salt & freshly ground black pepper

MEATBALLS

• 1 lb ground turkey
• 1 egg
• 3 garlic cloves, minced
• 2 tablespoons breadcrumbs (or matzo meal)
• salt & freshly ground black pepper

Directions

1. 1

   In a large skillet that has a tight fitting lid, cook the onion in the oil until soft and lightly colored, 15-20minutes.

2. 2

   Stir in the tomato paste and the chopped tomatoes and their liquid.

3. 3

   Add the chicken pieces and their giblets. The liquid should come up about halfway up the chicken but the pieces should not be submerged.

4. 4

   Cover the skillet for 20minutes. Add salt and pepper to taste.

5. 5

   Meanwhile, make the meatballs by combining all the ingredients in a large bowl.

6. 6

   Form the mixture into 1 inch balls and add the balls to the skillet (you may need to move the chicken pieces around to make room).

7. 7

   Re-cover the skillet and cook for an additional 20minutes.

8. 8

   This can be served immediately, but it reheats really well.

9. 9

   If you have the time, remove the chicken and meatballs, strain the broth, and remove the fat. Serve with rice or noodles.