My grandmother, GiGi, served Chicken Fricassee for Passover and taught me how to make it. This dish was a favorite of poor immigrant Jews who wanted to serve a plentiful meal for "less". The cut up chicken and ground meat were a way to stretch a dollar.
When I was away at school in Michigan, far away from my New York roots, Gigi stayed on the phone with me, long-distance, while I cooked my first seder meal. She was with me from the first sliced onion until we said our first prayer. Whenever I make this meal, she is with me, still.
- 2 Celery Stalks
- 2 cloves Garlic
- 2 cut up chickens
- 2 Yellow Onion
- 2 lbs. Ground beef.
- 1 C Beef Broth
- 1 C Matzoh Meal
- 1 Egg
- Salt & Pepper
- 1 C Chicken Broth
Peel and chop a large onion.
Clean two stalks of celery.
Chop the celery.
Add 2-3 T olive oil to a soup pot with the onion and celery.
Stir the veggies over a medium heat until they begin to turn golden.
Add a single clove of Garlic.
Put a few pieces of chicken and saute, browning on all sides.
Working in batches brown all the chicken.
Turn the burner off and cover while you make the meatballs.
Peel and chop a medium onion.
Blend the chopped meat with the onion.
Add 1 clove of Garlic.
Add 1/4 C Matzoh Meal.
Beat an egg in a bowl.
Add the egg to the meat.
Blend all the Meat, Egg, Matzoh Meal and Garlic together.
Roll the meat into ping-pong sized meat balls and add to the top of a frying pan.
Brown the meatballs on all sides with a bit of Olive Oil.
Sprinkle Sweet Paprika over the chicken.
Add the meatballs to the top of the chicken and sprinkle on some more Sweet Paprika.
Add 1 C of Chicken Stock to the pan.
Cover and simmer for 1 hour or until fully cooked.