...and there it is! Salt Water Fried Chicken stuffed with Meatballs. I decided to make the old Francese sauce that goes with it too.
Who has ever heard of Fried Chicken Stuffed with Meatball ? Nonna style.
Stuffed Fried Chicken with old style Francese sauce.
When Italian people try to make French Fried Food; it's Francese style; also pronounced Fricasee in English.
My family kept making this old Brooklyn recipe although it was nearly lost and forgotten to the world due to the rise of KFC and the trend toward low fat cooking.
We simply spooned out the excess oil and used it to make Risotto or more Francese sauce.
Click on photo to enlarge.
- 4 Boneless Chicken thighs skin on
- 1 T. Salt
- 1 T. Black Pepper
- 2 T. Mixed dried Italian Herbs
- 1/2 lb. Ground Veal or Pork or Lamb or Sausage
- 4 T. Parmegianno
- 3 T. Minced fresh Herbs (Store's Choice Preselected Poultry blend...Sage, Rosemary, Thyme, Lovage, Oregano)
- 1 T. Granulated Garlic Powder
- 1/2 t. Onion Powder
- 1 pinch dried ground Allspice
- 1 C. Flour
- 1 C. Cooking Oil (as necessary depending on size of pan)
- 1/4 C. EV Olive Oil (to improve flavor)
- 3 T. Butter
- 3 T. Flour (take from bowl of remaining breading flour)
- 1 T. Fresh Lemon juice
- 3 thin quarter sized shavings of fresh lemon zest
- 1 t. Dijon or Yellow mustard
- 1/4 C. Vermouth Martini and Rossi
- 1 1/2 C. Chicken Broth or stock
- Rinse and clean chicken thoroughly and soak in salt water for 10 minutes.
- Mix dry seasonings and put 1 T. into the flour and distribute the rest across the meats.
- Mince the fresh herbs and mix with the ground meat.
- Make small meatballs and place one in each piece of chicken with a pinch of cheese.
- Secure stuffed chicken thighs with wooden skewers to prevent them from falling open during frying.
- Dip chicken pieces in salt water then into seasoned flour...double dip is preferred.
- Heat cooking oil and olive oil on medium high heat.
- Fry stuffed chicken slowly for 7 minutes on each side uncovered and reducing heat a little to medium setting.
- Put lid on pan and reduce heat to lowest setting possible for 20 minutes.
- Turn chicken pieces over and continue for another 15 minutes.
- Remove chicken from pan and discard cooking oil.
- Add Butter to pan and increase heat to medium.
- When Butter is melted add 3 T. leftover seasoned Flour to pan and toast for about 5 minutes to make a Roux.
- Pour stock onto Roux all at once and whisk quickly to dissolve.
- Add Lemon Juice, Lemon zest, Mustard, and Vermouth then stir until thick and bubbly.
- Add chicken pieces back to pan and turn to coat.
- Reduce heat to lowest setting, cover pan and keep warm low simmer for 15 minutes.
- Using a large spoon remove excess oil from sauce and use it to start a pan of Risotto or an extra pan of Francese Sauce.
- Serve with Mashed potatoes, Risotto, Pasta...ect.
- It was OMG Delicious!..and you can cut it with a spoon.
|Amount Per Serving||%DV|
|Serving Size 248g|
|Recipe makes 4 servings|
|Calories from Fat 572||76%|
|Total Fat 64.68g||81%|
|Saturated Fat 9.39g||38%|
|Trans Fat 1.41g|
|Total Carbs 27.41g||7%|
|Dietary Fiber 1.6g||5%|