CHICKEN FRICASSEE WITH CHICKEN MEATBALLS

1 pound ground chicken breast meat
1/2 - 3/4 cup fresh bread crumbs, or as needed to bind, soaked in:
1/2 cup dry white wine
2 eggs, lighty beaten
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Chicken broth, as needed
6 to 8 tablespoons olive oil, or as needed
1 chicken, about 2-1/2 pounds, cut into 8 serving pieces, or 6 thighs
2 onions, chopped
3 cloves garlic, minced
1 large head celery, cut into 2-inch lengths
2 to 3 cups peeled, seeded, and diced tomatoes
3/4 cup chopped fresh flat leaf parsley
Salt and freshly ground black pepper to taste

To make the meatballs, in a bowl, combine the ground chicken, bread crumbs and wine, eggs, cinnamon, salt, and pepper. Mix gently but thoroughly. Shape a single marble-sized meatballs. Bring a small amount of chicken broth to a simmer and poach the meatball to test for seasoning. Adjust the seasonings, then form the mixture into marble-sized balls.

Refrigerate until needed.

Pour the olive oil into a wide, deep saute pan or Dutch oven. It should be about 1/4-inch deep. Place over high heat. When hot, add the chicken pieces and brown quickly on all sides, sprinkling with salt and pepper at the same time. Remove the chicken with tongs to a plate.

To the fat remaining in the pan, add the onions and saute over low heat until tender and translucent, 8 to 10 minutes. Add the garlic, celery, and tomatoes and simmer for 5 minutes. Add the browned chicken and cover the pan and simmer over low heat for 20 minutes.

Carefully distribute the chicken meatballs among the chicken pieces, pushing them down into the pan juices. Add a little chicken broth if the chicken has not given off enough liquid for poaching the meatballs. Re-cover the pan and poach until the chicken balls are done and the chicken is tender, about 15 minutes. Adjust the seasoning of the pan juices.

Transfer the chicken pieces, meatballs, celery, and pan juices to a warmed deep platter and sprinkle with the parsley. Serve at once.

Yield: 4 to 6 servings

Note: One version of the recipe omits the tomatoes and the dish is finished with bagna brusca - egg and lemon sauce.