Spicy Chicken with Meatballs
- 2 3 lb chickens, cut up
- oil or butter
- 1 lb chopped meat (mixture of pork, beef, and veal)
- 1 raw egg
- 2 tsp chopped fresh parsley, plus more for garnish
- salt
- pepper
- about 1 Tbs paprika
- 1 onion , thinly sliced and separated into strings
- 4 large cloves garlic, chopped fine
- 1 cup chicken stock
- 1/2 cup heavy cream
- Brown the chicken parts a few at a time in some oil or butter, in a 5 qt casserole.
- Remove the browned parts and put aside.
- Reserve the fat in the casserole.
- Mix the chopped meat, egg, parsley, and some salt and pepper together.
- Form into small meatballs—no bigger than 1 inch diameter.
- Brown the meatballs in the bottom of the casserole, adding more oil if necessary.
- Turn off heat.
- Now sprinkle the chicken parts with salt and pepper and about 1 tablespoon paprika.
- Put them into the casserole, arranging all neatly; distribute the meatballs well.
- Add the onions and garlic to the casserole.
- Pour teh chicken stock and cream over everything.
- Let the dish simmer, covered, for about 40 minutes, or until the chicken is cooked. (Test by piercing chicken with a fork, If the juice that runs out is white, then chicken is cooked. If the juice that runs out is red, let the chicken cook some more.)
- Transfer the chicken to serving dish, arranging the pieces attractively.
- Pour the cream sauce and meatballs over the chicken.
- Garnish with a sprig of parsley and a light sprinkling of paprika.
- Serve with some nice, freshly cooked vegetables—carrots and broccoli add color to the table. Also, make sure there's plenty of fresh bread on the table to sop up the sauce.