Chicken And Meatball Stew
Category: Jewish & Israeli
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Serves/Makes: 8
Ready in: 1-2 hrs
- 1 pound ground beef
- 1 pound ground pork
- 1 teaspoon salt
- 1 teaspoon chives
- 1/2 teaspoon ground coriander
- 1/2 teaspoon thyme
- 2/3 cup bread crumbs
- 1/2 cup half and half
- 1/4 cup oil
- 1/3 cup flour
- 1 teaspoon salt
- 8 chicken thighs
- 1 cup chopped onion
- 3 cloves minced garlic
- 4 cups chicken broth
- 1 bay leaf
For Meatballs: Heat oven to 375 degrees F. Grease a 13\" x 9\" x 2\" pan. In a large bowl, mix beef, pork, salt, chives, thyme, coriander, bread crumbs, and half and half until well blended. Form level tablespoonfuls into 1-inch balls. Arrange in prepared pan. Bake 30 minutes or until lightly browned. Meanwhile, heat oil in a large, heavy pot over medium-high heat. Mix flour and salt and coat chicken, reserving remaining flour mixture. Brown chicken in hot oil. Remove to paper towels to drain. Remove all but 2 tablespoons of the oil from the pot. Add onion and garlic, then reduce heat to medium. Cook 5 minutes. Stir in reserved flour until smooth. Add chicken, bay leaf, and broth. Cover and simmer for 30 minutes. Add meatballs and heat through. Discard bay leaf before serving.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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