Smells Like Sunday Chicken Fricassee with Meatballs
Indulge in the comforting flavors of "Smells Like Sunday Chicken Fricassee with Meatballs," a soul-warming dish perfect for family dinners. This recipe combines tender, golden-browned chicken thighs and savory homemade beef meatballs in a rich, creamy sauce infused with aromatic garlic, thyme, and bay leaves. A medley of sautéed onions, carrots, and celery adds heartiness and depth, while a splash of heavy cream ties everything together in velvety perfection. Perfectly designed for a leisurely Sunday meal, this rustic one-pot wonder pairs beautifully with crusty bread, fluffy mashed potatoes, or a bed of rice to soak up every drop of its luxurious sauce. With just 25 minutes of prep, this dish delivers gourmet-level comfort without the fuss—making it your new go-to for cozy, crowd-pleasing dinners.
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 1 pound Ground beef
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 large Egg
- 4 cloves Garlic, minced
- 1 large Onion, finely diced
- 2 medium Carrots, peeled and sliced
- 2 stalks Celery stalks, sliced
- 3 tablespoons Flour
- 4 cups Chicken broth
- 1 cup Heavy cream
- 0.25 cup Fresh parsley, chopped
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Bay leaves
- 1 teaspoon Thyme, fresh or dried
Instructions
In a mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, 1 minced garlic clove, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Mix until well combined. Shape into small meatballs, about 1 inch in diameter, and set aside.
Season the chicken thighs with the remaining salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the chicken thighs skin-side down until golden, about 4-5 minutes. Flip and cook the other side for another 4 minutes. Remove the chicken and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the meatballs and brown them on all sides, about 3-4 minutes. Remove and set them aside with the chicken.
Lower the heat to medium and add the onion, carrots, and celery to the skillet. Sauté until softened, about 5 minutes. Add the remaining minced garlic and cook for 1 minute more.
Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for 2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth while stirring constantly to avoid lumps. Bring the mixture to a simmer and add the bay leaves and thyme.
Return the chicken thighs to the skillet, skin-side up, along with the meatballs. Cover the skillet with a lid and simmer over medium-low heat for 25-30 minutes, until the chicken is fully cooked and tender.
Remove the lid and stir in the heavy cream. Let the sauce simmer uncovered for 5-7 minutes to thicken slightly.
Sprinkle the dish with fresh parsley before serving. Serve hot with crusty bread, mashed potatoes, or rice to soak up the flavorful sauce.
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 969 mg | 42% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.5 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 119 mg | 9% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 653 mg | 14% | |
*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.
