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.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
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.
Step 2
Season the chicken thighs with the remaining salt and black pepper on both sides.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for 2 minutes to remove the raw flour taste.
Step 7
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.
Step 8
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.
Step 9
Remove the lid and stir in the heavy cream. Let the sauce simmer uncovered for 5-7 minutes to thicken slightly.
Step 10
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
| Serving size | (2857.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4250.5 |
| Total Fat 323.4g | 0% |
| Saturated Fat 123.0g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 1286.6mg | 0% |
| Sodium 6921.0mg | 0% |
| Total Carbohydrate 98.2g | 0% |
| Dietary Fiber 11.9g | 0% |
| Total Sugars 19.6g | |
| Protein 227.9g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 732.6mg | 0% |
| Iron 25.0mg | 0% |
| Potassium 4710.9mg | 0% |
Source of Calories