Chicken And Meatball Stew

For Meatballs: Heat oven to 375 degrees F. Grease a 13" x 9" x 2" pan.

In a large bowl, mix beef, pork, salt, chives, thyme, coriander, bread crumbs, and half and half until well blended. Form level tablespoonfuls into 1-inch balls. Arrange in prepared pan. Bake 30 minutes or until lightly browned.

Meanwhile, heat oil in a large, heavy pot over medium-high heat. Mix flour and salt and coat chicken, reserving remaining flour mixture. Brown chicken in hot oil. Remove to paper towels to drain.

Remove all but 2 tablespoons of the oil from the pot. Add onion and garlic, then reduce heat to medium. Cook 5 minutes. Stir in reserved flour until smooth. Add chicken, bay leaf, and broth. Cover and simmer for 30 minutes.

Add meatballs and heat through. Discard bay leaf before serving.