Sweet and Tangy Chicken in Tomato Sauce
Tender chicken patties submerged in a rich and tangy tomato sauce with onions is the perfect anytime (or Passover friendly) recipe.
Servings: 12 servings
Calories: 318kcal
Equipment
- dutch oven
- frying pan
- wooden spoon
- large mixing bowl
- spatula
Ingredients
For the chicken patties:
- 2 lb Ground Chicken
- 6 large Eggs room temperature
- 1 cup Matzo Meal
- 1 large Parsnip grated
- 2 tablespoon Olive Oil for browning
For the Sauce
- 1 large Yellow Onion
- 2 tablespoon Olive Oil
- 4 tablespoon Butter
- 1 pkg Bone in Chicken Wings
- 3 15oz Tomato Sauce Cans
- 1 medium Lemon freshly squeezed
- 10 tablespoon Sugar
- 1 cup Water
Instructions
- In a large dutch oven or stock pot, add olive oil, butter and onions, then sauté on a medium flame until the onions begin to caramelize.
- To the onions, add in the chicken wings. Brown the wings on all sides for 5-7 minutes.
- Once the chicken wings are browned, pour in the tomato sauce, water, and sugar, stir to fully combine and incorporate.
- Squeeze one full lemon into the sauce, then stir. Keep the sauce pot on a medium low heat.
- Add the ingredients for the chicken patties into a large mixing bowl, then rake the ingredients together until fully combined.
- Take 2 tablespoons of the chicken mixture and form into small patties, place in a frying pan with olive oil over medium heat. Brown on all sides, then add directly to the pot of sauce. Repeat.
- When all the chicken has been turned into patties, browned and added to the sauce, cover the pot and cook on a low flame for 40 minutes.
Nutrition
Calories: 318kcal | Carbohydrates: 23g | Protein: 18g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 168mg | Sodium: 115mg | Potassium: 511mg | Fiber: 1g | Sugar: 11g | Vitamin A: 253IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 2mg
