Chicken Fricassee

 

I know this is not a traditional chicken fricassee. I even know this is not a traditional Jewish fricassee. I could call this Sweet and Sour Wings, but my grandmother and mother always called it Chicken Fricassee, so that's what I call it. Back in the day, there would have been necks involved, and more gizzards, but these are not so popular these days. I keep some gizzards in as a nod to the old days. Serve with rice or, if it's Passover, with matzo farfel.

What you will need

1 1/4 pounds lean, first cut flanken (top rib) from a kosher butcher. This is similar to short rib, but cut across the bone. Trim any large pieces of fat and cut into bite-sized pieces. Leave some meat attached to each bone.

1/2 pound chicken gizzards, trimmed of any green or yellow skin and halved

2 1/2 pounds chicken wings, cut at the joints and tips reserved for another use, or the same amount of drumsticks (I like to remove the skin)

Olive oil, for browning meat

1 container Pomi strained tomatoes (26.46-ounce box) or canned or jarred strained tomatoes of similar package size.

2 tablespoons sugar (I use natural cane sugar), plus more to taste

2 tablespoons freshly squeezed lemon juice, plus more to taste

1 teaspoon salt, plus more to taste

a few grinds of pepper to taste

About 12 ounces water

Rice, for serving

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