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Author Notes: I know this is not a traditional chicken fricassee. I even know this is not a traditional Jewish fricassee. Through some research, I've been able to figure out that one of my mother's maternal forebears, in an act of Yiddishe cucina povera, conflated what is generally known by Ashkenazi immigrants to the US as "chicken fricassee" with Sweet and Sour Flanken. 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. - healthierkitchen
- 1.25 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 fate and cut into bite sized pieces. Leave some meat attached to each bone.
- .5 pounds chicken gizzards, trimmed of any green or yellow skin and halved
- 1 container Pomi strained tomatoes (26.46 ounce box) or canned or jarred strained tomatoes of similar package size.
- about 12 ounces water
- 2 tablespoons sugar (I use natural cane sugar), plus more to taste
- 2 tablespoons freshly squeezed lemon juice, plus more to taste
- 1 teasoon salt, plus more to taste
- a few grinds of pepper to taste
- 2.5 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)
- Brown the flanken in a large heavy pot over medium-high to high heat. Do not crowd the pan even if it means doing the browning in a couple of batches. After each batch is finished, remove the pieces to a bowl and set aside.
- In a skillet or frying pan, brown the gizzards and set aside.
- Once the meat is browned, put it all back into the pot and add the gizzards. Add the strained tomatoes, sugar, lemon juice, salt, and pepper. Put the water into the Pomi box or other tomato container and swish it around a little and add that as well. The sauce should cover the meat.
- Bring the contents of the large pot to a boil, then lower the heat to keep the contents at a steady simmer. Scrape up the bits that might have gotten stuck to the bottom of the pan during browning. Cover the pot, leaving the lid ajar. Simmer like this about an hour.
- Clean out the frying pan and brown the chicken wings until crispy. Set aside..
- After the first hour, taste the sauce and add sugar and/or lemon juice to balance the sweet/salty flavor to your liking. Taste for salt and pepper. Add the chicken and continue to simmer for about another hour with the pot lid ajar.
- After another hour, taste for salt, sugar and lemon once again. If you have the time, let it simmer another half an hour.
- If possible, let cool and refrigerate overnight. The sauce gets better the next day and you can skim the fat off before reheating to serve. Delicious with rice.
- This recipe was entered in the contest for Your Best Chicken
- This recipe was entered in the contest for Your Best Family Recipe
- This recipe was entered in the contest for Your Best Chicken Wings