Best 3 Smells Like Sunday Chicken Fricassee With Meatballs Recipes

If you're looking for a mouthwatering and comforting dish that evokes nostalgic Sunday moments, look no further than Smells Like Sunday Chicken Fricassee with Meatballs. This classic recipe combines tender chicken, flavorful meatballs, and a rich, creamy sauce, ensuring a memorable and delicious meal. With simple ingredients and easy-to-follow instructions, this dish is perfect for a cozy family gathering or a delightful weeknight dinner. Prepare to indulge in the irresistible aromas and flavors of Smells Like Sunday Chicken Fricassee with Meatballs, a timeless recipe that will warm your heart and fill your kitchen with the essence of a perfect Sunday meal.

Here are our top 3 tried and tested recipes!

"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.

Provided by MarieRynr

Categories Chicken Thigh & Leg

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

1 1/2 lbs boneless skinless chicken thighs
3/4 cup all-purpose flour, plus
2 teaspoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/2 teaspoon garlic powder (optional)
4 tablespoons vegetable oil
1 cup chopped onion
1/2 cup chicken stock
1/2 cup dry white wine
1/2 cup breadcrumbs
3 tablespoons milk
1/2 lb lean ground beef
salt
fresh ground black pepper
1 small onion, chopped
1/8 teaspoon poultry seasoning (optional)
2 tablespoons vegetable oil

Steps:

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 (I just spray a baking pan with PAM and brown them for about 10 minutes at 425*C).
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 gently to blend.
Cook until thickened.
Return the chicken and meatballs to skillet.
Cover and braise over moderate heat, stirring occasionally, for 45 minutes until chicken and meatballs are cooked through.
Adjust seasoning and serve with rice or little noodles.
Alternatively, chicken, meatballs and sauce can be layered in a covered casserole and cooked in a slow oven for several hours.

CHICKEN FRICASEE

Chicken Fricasee image

I'm the mother of four boys who are definitely carnivores! I usually like to make a lot of easy prep slow simmer meals. Like stews, sauces, pot roasts etc. These things work for me cause the prep is quick and cook time is usually a no brainer...check every now and then.....and tada...dinner!!!!

Provided by Cindy

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h20m

Yield 10

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable oil
2 (3 pound) whole chickens, cut into pieces
2 onion, peeled and sliced into rings
6 baking potatoes, peeled and quartered
2 teaspoons dried parsley
1 teaspoon freshly ground black pepper
2 (14.5 ounce) cans fat-free chicken broth
1 (10 ounce) package frozen green peas

Steps:

Heat oil in a large pot or Dutch oven, over medium-high heat. Briefly brown chicken pieces in batches. When all of the pieces have been browned, return them all to the pot and cover with a layer of sliced onions, and then potatoes. Season with pepper and sprinkle with parsley. Pour the chicken broth over all.
Cover and simmer on low heat for 45 minutes, pushing potatoes down into the liquid occasionally. When potatoes are tender but not mushy, add frozen peas and simmer for 5 more minutes.

Nutrition Facts : Calories 755.8 calories, Carbohydrate 33.4 g, Cholesterol 204.3 mg, Fat 42.6 g, Fiber 4.3 g, Protein 57.2 g, SaturatedFat 12 g, Sodium 366.8 mg, Sugar 2.2 g

CHICKEN FRICASSEE WITH MEATBALLS

Chicken Fricassee With Meatballs image

This dish is traditionally made with leftover bits of chicken (necks, feet, etc), but are harder to get than the breast these days! So this recipe calls for a whole chicken, cut up. Tomatoes are not authentic at all (but I like them) - they are a North American addition! Instead, to retain authenticity, eliminate the tomatoes and stir in 1tsp paprika before you add the chicken pieces and 1-1.5 cups water after you've added the chicken. The fricassee is delicious either way! For the meatballs, you can use ground beef, but I use ground turkey instead to make this healthier.

Provided by AniSarit

Categories Stew

Time 1h15m

Yield 8-10

Number Of Ingredients 11

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

Steps:

In a large skillet that has a tight fitting lid, cook the onion in the oil until soft and lightly colored, 15-20minutes.
Stir in the tomato paste and the chopped tomatoes and their liquid.
Add the chicken pieces and their giblets. The liquid should come up about halfway up the chicken but the pieces should not be submerged.
Cover the skillet for 20minutes. Add salt and pepper to taste.
Meanwhile, make the meatballs by combining all the ingredients in a large bowl.
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).
Re-cover the skillet and cook for an additional 20minutes.
This can be served immediately, but it reheats really well.
If you have the time, remove the chicken and meatballs, strain the broth, and remove the fat. Serve with rice or noodles.

Nutrition Facts : Calories 427.1, Fat 27.9, SaturatedFat 6.8, Cholesterol 142.6, Sodium 236.2, Carbohydrate 11.1, Fiber 1.8, Sugar 4.3, Protein 32.5

Tips:

Use a variety of vegetables. This will add flavor and color to the dish. Some good choices include carrots, celery, onions, potatoes, and peas.
Brown the chicken and meatballs before adding them to the pot. This will help to develop their flavor.
Use a good quality broth. This will make a big difference in the flavor of the dish.
Season the dish to taste. Add salt, pepper, and other spices to your liking.
Serve the dish over rice or noodles. This will help to soak up the delicious sauce.

Conclusion:

Chicken fricassee with meatballs is a classic comfort food dish that is easy to make and loved by people of all ages. It is a great way to use up leftover chicken or meatballs, and it can be easily tailored to your own taste. Whether you like it simple or hearty, this dish is sure to please. So next time you're looking for a quick and easy meal, give chicken fricassee with meatballs a try. You won't be disappointed!