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Sep 6, 2007 01:59 PM

Jewish chicken fricassee recipe

Is there one by Mimi Sheraton? Is it any different. I have the Nathan one with tomato sauce & will make it, but to my family Mimi Sheraton's are always the best.
I'd appreciate any help as 363 days a year my family is veg for health reasons & for the New Year & Yom Kippur I want to cook a treat.

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  1. There is a Mimi Sheraton one in the NY Times Jewish Cookbook - it's taken from one of her cookbooks. I make it substituting boneless skinless chicken thighs for the whole chicken.

    3 Replies
    1. re: chamoudi

      Oh mi god, that takes me mother used to make the best fricasse!!! I wish I had her recipe. It seemed pretty simple as far as the sauce went but I honestly don't have a clue. Her sauce had great color to it, almost a reddish honey color to it. My mother's had both chicken and meatballs in it. I think they might have been veal. This was a Friday night ritual in our house....challah and fricasse.

      1. re: millygirl

        It takes me back also. My Grandmother used to make it and it was fabulous! Her sauce was reddish in color too and had a hint of sweetness. I remember the chicken wings, meatballs and sopping up the sauce with Challah. I wish I could recreate it. I've tried and it's just not the same, however, I think she may have put some parts of the chicken in that I just wouldn't be comfortable using.

        1. re: sally Krissman

          The dish my mother made ended up being a bright orange color, no doubt from the paprika. I also remember her using chicken feet to get the marrow from the bones. They'd remain intact so you could throw them out but first she'd chop them between the toes. I'd love to give it a go this Rosh Hashonah but am not sure when to put the feet in. Any ideas?