1 fryer chicken, 3 to 3 ½ pounds cut in 8 pieces or buy 3 ½ pounds of chicken parts you prefer. This recipe serves 4-5; you can double or triple it without too much trouble.
½ pound white mushrooms (or any type you prefer)
1 medium onion, sliced
1 or 2 cloves garlic, chopped
¼ cup canola or grape seed oil and ¼ cup sweet butter
½ cup of water
1 Tablespoon flour plus Wondra needed for lightly flouring chicken
½ cup tomato sauce (I prefer cooking either a box of grape tomatoes or fresh Italian tomatoes (as ripe as possible) in 2 tablespoons or so of water. Do Not Remove skins; after they are cooked, and it takes about 20 minutes, strain them in a fine sieve or in a Foley food mill. You can keep this on hand in the freezer frozen in batches of ½ cup.
Meat Ball Mixture
½ pound ground beef, I like chuck by sirloin is leaner.
Salt and pepper to taste, plus either one tablespoon of chopped fresh thyme and oregano, or use a teaspoon of each dried. Be my guest, substitute herbs you may prefer.
1 Tablespoon or less of heavy cream; mixture should form balls easily.
Combine these ingredients into really small meat balls.
Now for the action:
Sprinkle your chicken pieces gently with Wondra. Heat your oil and butter to high and then turn to medium high. Brown the chicken quickly on each side and do not let it burn, NO TURNING YOUR BACK. It should take about five minutes. Remove chicken to another dish. Leave about 2 tablespoons of shortening in pan and sauté sliced onions, mushrooms and chopped garlic.(About 5 minutes)
Add 1 tablespoon flour and mix well. Pour in water and tomato sauce and add browned chicken, simmer slowly for 15 minutes. Add meat balls and cook for 25 more minutes.
I find if you are using breasts, remove them 10 minutes before everything else is finished. They have a tendency to overcook.
Serve with rice or a pasta like Orzo. (Vegetables can be added at any time you deem appropriate for the doneness desired).