Passover Chicken Fricassee
Delight in the comforting, nostalgic flavors of Passover Chicken Fricassee, a traditional dish perfect for your holiday table. This hearty recipe features tender, bone-in chicken thighs and flavorful homemade chicken meatballs simmered in a rich, savory broth with onions, carrots, and celery. Infused with warm paprika and a touch of tomato paste, the sauce develops a deep, comforting flavor. Using matzo meal in the meatballs adds a Passover-friendly twist, making it ideal for holiday celebrations. Serve this one-pot meal warm, garnished with fresh parsley, and pair it with matzo or roasted vegetables for a satisfying kosher-friendly feast the whole family will savor.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 1 pound Ground chicken
- 1 large Egg
- 0.5 cup Matzo meal
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Vegetable oil
- 2 cups Yellow onion, diced
- 2 cups Carrots, sliced into rounds
- 1 cup Celery, chopped
- 2 tablespoons Tomato paste
- 4 cups Chicken broth
- 1 piece Bay leaf
- 1 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a small mixing bowl, combine the ground chicken, egg, matzo meal, garlic powder, onion powder, 1 teaspoon of salt, and black pepper. Mix until well combined.
Using your hands, form the mixture into small meatballs, about 1 inch in diameter. Set aside.
Season the chicken thighs with the remaining 1 teaspoon of salt and a pinch of black pepper.
Heat 2 tablespoons of vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the chicken thighs, skin-side down, until golden brown, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Sauté the diced onion, carrots, and celery until softened, about 5-7 minutes.
Stir in the tomato paste and paprika, cooking for 1 minute to incorporate.
Pour the chicken broth into the skillet and scrape the bottom to deglaze the pan. Add the bay leaf.
Return the chicken thighs to the skillet. Gently lower the meatballs into the broth around the chicken.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 45-50 minutes, or until the chicken is tender and the meatballs are cooked through.
Remove the lid and simmer for an additional 10 minutes to slightly thicken the sauce.
Discard the bay leaf. Taste the sauce and adjust seasonings as needed.
Garnish with fresh parsley just before serving, if desired.
Serve hot, optionally alongside matzo or roasted vegetables.
Nutrition Facts
Calories |
4286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.2 g | 349% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 27.2 g | ||
| Cholesterol | 1576 mg | 525% | |
| Sodium | 8869 mg | 386% | |
| Total Carbohydrate | 145.0 g | 53% | |
| Dietary Fiber | 26.9 g | 96% | |
| Total Sugars | 46.2 g | ||
| Protein | 343.1 g | 686% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 683 mg | 53% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 8673 mg | 185% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
