My grandmother made a dish she called "chicken fricassee" which was basically just a little flanken and more bones, with chicken gizzards, necks and wings in a sweet and sour sauce. Every once in a while I make it this way. Everyone loves the sauce but not all family members like eating the gizzards and little bones. This is the version the meat eaters in my family now prefer, especially if I add in little meatballs for last part of the cooking time. The recipe moved from the tenement to the suburbs and the amount of meat to bits, as we call them, has changed. We eat meat rarely now, but this is a once in a while exception. This dish gets better with time, so if possible, make it a day ahead and let it sit in the refrigerator overnight. This way you can also skim off some or all of the fat before reheating.

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