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1
First of all make the meatballs by combining all the meatball ingredients in a bowl, mixing well.
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2
Shape mixture into 1 1/2 inch balls and brown in a single layer in the oil, over medium high heat, turning occasionally, until well browned on all sides, about 7 to 8 minutes.
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3
Alternatively meatballs can be browned in a hot oven (I just spray a baking pan with PAM and brown them for about 10 minutes at 425*C).
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4
Remove from the skillet and drain on paper towels.
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5
Wipe the skillet clean.
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6
Wash chicken and pat dry.
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7
In a shallow bowl, combine the 3/4 cup flour, seasonings and mix well.
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8
Dredge the chicken in this mixture to coat, shaking off any excess flour.
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9
In skillet, heat oil over medium high heat until hot but not smoking.
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10
Add the chicken and brown on all sides about 4 minutes per side.
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11
Remove and set aside.
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12
Pour off the oil from the skillet, leaving only a thin layer.
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13
Add the chopped onion and saute over medium high heat until tender and lightly browned, about 8 minutes.
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14
Stir in the 2 tsp flour and mix well.
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15
Add the stock and wine, stirring gently to blend.
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16
Cook until thickened.
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17
Return the chicken and meatballs to skillet.
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18
Cover and braise over moderate heat, stirring occasionally, for 45 minutes until chicken and meatballs are cooked through.
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19
Adjust seasoning and serve with rice or little noodles.
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20
Alternatively, chicken, meatballs and sauce can be layered in a covered casserole and cooked in a slow oven for several hours.
