I would like to make something comfortable and special for some dear friends. So I thought of serving chicken fricasee, which is a kind of chicken stew in dry vermouth with celery, carrots and onions. It is a simple, pleasant dish and tasty. Has anyone ever made this with tiny meatballs as well? How would I do this part?
Any suggestions for some kind of interesting starch to soak up the sauce and ideas for side vegetables?
I, too, love this board and often eat lunch at work while reading all the wonderful postings.
Thank you all.