MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jewish Chicken Foot Fricassee w/Meatballs
Categories: Poultry, Beef, Vegetables, Herbs, Offal
Yield: 3 servings

MMMMM-------------------------MEATBALLS------------------------------
1 tb Extra-virgin olive oil
1 sm Yellow onion; fine diced
1/2 lb Ground chicken
1/2 lb Ground lean beef
1/2 c Matzo meal
1 lg Egg
1 tb Fine chopped marjoram
Salt & fresh ground pepper

MMMMM-------------------------FRICASSEE------------------------------
1 lb Chicken wings
1/2 lb Chicken gizzards
1/2 lb Chicken necks
1/2 lb Cleaned chicken feet
Salt & fresh ground pepper
1/4 c Extra-virgin olive oil;
- divided
1 lg Yellow onion; fine diced
4 lg Garlic cloves; fine chopped
2 c Cherry tomatoes; halved
3 tb Sweet paprika
1 tb Chilli spice mix
4 c Chicken stock
1/2 c Apple cider vinegar
1/4 c Sugar
Schmaltz; for drizzling
- (opt)
Chopped scallions & fresh
Dill; for topping
Steamed white rice; for
- serving

Set a rack in the center of the oven and heat @
350ºF/175ºC.

MAKE THE MEATBALLS: In a large skillet set over
medium-high heat, add the oil. When the oil is hot, add
the onions and cook until they are soft and translucent,
3-4 minutes. Set aside at room temperature until cool
enough to handle. In a large bowl, add the chicken,
beef, matzo meal, egg, marjoram, and sautéed onions.
Season with salt and pepper, and use your hands to mix
well. Cover and refrigerate for at least 2 hours or up
to overnight.

When you are ready to cook the meatballs, remove the
mixture from the refrigerator. Form the mixture into 15
golf-ball-sized balls, about 1 1/2 ounces each. Transfer
the meatballs to a large baking sheet and set aside.

MAKE THE FRICASSEE: Generously season the chicken wings,
gizzards, necks, and feet with salt and pepper. Set
aside at room temperature for 10 minutes.

Set a wide casserole or baking dish by the stove. In a
large skillet over medium-high heat, add half of the
oil. When the oil is hot, sear the wings until crispy
and browned, about 3 minutes per side. Transfer the
wings to the casserole. Sear the gizzards until crispy
and browned, about 3 minutes per side. Transfer the
gizzards to the casserole. Sear the necks until crispy
and browned, about 3 minutes per side. Transfer the
necks to the casserole. Sear the feet until crispy and
browned, about 3 minutes per side. Transfer the feet to
the casserole. Sear the meatballs on all sides until
browned all over, about 8 minutes. Transfer the
meatballs to the casserole.

Wipe out the skillet, add the remaining oil, and return
to medium heat. When the oil is hot, add the onion and
garlic and cook, stirring occasionally, just until the
onions are softened and translucent, 7-8 minutes. Add
the tomatoes and continue cooking just until they have
begun to soften, about 5 minutes. Add the paprika and
chili powder and continue cooking until the spices are
very fragrant, 3 minutes more. Stir in the stock,
vinegar, and sugar and bring to a simmer. Season with
salt and pepper, then pour the tomato mixture into the
casserole. Stir gently to coat the meat with the sauce
without breaking up the meatballs.

Cover the casserole with a lid or aluminum foil,
transfer to the oven, and bake for 30 minutes. Uncover
and continue cooking, stirring occasionally, until the
meat is tender and the juices are reduced and slightly
glossy, but there is still a bit of juiciness in bottom
of the dish, 30-45 minutes more. (The size and shape of
your dish will affect how quickly this happens.)

Remove the casserole from the oven and let cool slightly
to allow the juices to thicken. Drizzle with schmaltz
(if using), top with scallions and dill, and serve over
rice.

BY Anthony Rose w/Esther Gottlieb & Gella Rothstein

RECIPE FROM: https://www.saveur.com

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