This one is like my grandma used to make! Everything is approximate, I just watched a friends mom make it and we wrote it all down. We always have it during the jewish holidays!

Chicken Fricassee

giblets
chicken wings (cut at joints) or drumettes
2 pounds chopped meat
onion, chopped
1 egg
pepper
salt (optional)
1/3 cup matzoh meal
garlic powder
ketchup
paprika

Brown giblets and wings with onions in a pot. Mix meat, eggs, matzoh meal, some ketchup, a little water, dash of garlic powder and pepper. Make little meatballs. Add them to the pot, one layer at a time, so they don't get squished. Add ketchup, some paprika and garlic powder to sauce. Simmer for a few hours. Check the sauce to see if it needs more ketchup, garlic, pepper or salt.

This is one I made for the Virtual Dinner a while back, the French Virtual dinner here.

Chicken Fricassee with White Wine and Mushrooms

2 tablespoons Olive Oil
1-3 pound chicken, cut into 10 serving pieces
1/2 teaspoon salt
Freshly ground black pepper (6 turns of the pepper mill)
1/2 pound small button mushrooms
1 tablespoon finely chopped garlic
1/2 cup dry white wine
1/4 cup chicken stock
Juice of 1 lemon
4 tablespoons finely chopped parsley leaves

Heat olive oil in a heavy skillet. Sprinkle the chicken with salt and pepper. Put the chicken in the skillet in one layer and skin down. Cook, uncovered, until brown, about 10 minutes. Add the mushrooms.

Turn the chicken and cook for another 5 minutes.

Remove all fat from the skillet. With the chicken in the skillet, add the garlic and stir. Add the wine and stock. Bring to a boil. Add the lemon juice. Sprinkle the chicken with parsley. Cover and cook for 5 minutes. You want about 1/2 cup of liquid. If there is more than that in the pan, reduce it over high heat.

I don't have a recipe so much as a flexible method I use. I buy chicken pieces on the bone with skin. I flour them and brown them in olive oil. I try to get them nice and brown. Then I deglaze the pan with white wine. I scrape up all the brown bits on the bottom of the pan. I then add enough chicken stock to almost completely submerge the chicken. I bring to a boil then reduce to a simmer. I add some quartered onions, a few smashed garlic cloves, and chunked up carrots. I also add salt and pepper here. I allow it to simmer uncovered for about an hour. I remove the chicken and take out the veggies from the stock. You can puree the veggies with some of the cooking liquid and add them back to the stock, then thicken the stock with a roux.

I do it pretty much like Maevesmom does, but I don't puree the veggies and I thicken the gravy with a slurry of milk or cream and flour well before it has cooked an hour....more like 30 to 40 minutes....then I make dumplings and plop on top of the chicken and veggies, and cover and cook until they are done.
Oh my! I can't wait until fall!!
Linda C

They all sound great. I'll be trying them soon. Thanks.
Teri