August 27, 2008
Please note: fresh fruit and vegetables need to be inspected for insect infestation. Please consult our guide

Try this one out –


  • 1 Tablespoon Margarine
  • 1½ teaspoons vegetable oil
  • 1 chicken, about 3 lbs. each, cut into serving pieces
  • 3 carrots, cooked, cut into 1 inch pieces
  • 2 celery ribs, cut into 1 inch pieces
  • 1 onion, cooked, cut into wedges
  • 2 Tablespoons all purpose flour
  • 1½ cups chicken stock
  • 1 teaspoon dried marjoram
  • 1 Tablespoon fresh chives or parsley, minced

Also, make the meatball mix that you usually make at home and form into mini balls.


  1. Melt Margarine and oil in a large heavy skillet over medium-high heat.
  2. Season chicken with salt and pepper to taste and cook 5-7 minutes, turning occasionally, until browned on both sides.
  3. Discard all but 1 Tablespoon drippings.
  4. Add next 3 ingredients (carrot, celery, onion) and cook 1 minute.
  5. Stir in flour and cook 1 minute until bubbly.
  6. Stir in stock and marjoram. At this point, add your mini meatballs.
  7. Cover pan, reduce heat to medium-low, and cook 40 minutes, or until chicken is cooked throughout.
  8. Serve with pan juices and sprinkled with chives.


The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.