Description
Coq au Vin Meatballs offer a delightful twist on the classic French dish, combining tender ground chicken meatballs with mushrooms, bacon, and aromatic herbs simmered in a rich red wine sauce. Perfect for a cozy dinner or an elegant appetizer, this recipe is approachable, flavorful, and ideal for make-ahead meals with minimal cleanup.
Ingredients
Scale
Meatballs
- 1 lb lean ground chicken
- 3 oz bacon or pancetta, finely chopped
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- 1 tbsp butter
Sauce & Vegetables
- 1 medium onion, chopped
- 8 oz button mushrooms, sliced
- 2 tbsp all-purpose flour (or gluten-free flour/cornstarch)
- 1 1/2 cups medium-bodied dry red wine
- 1 cup chicken broth
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, finely chopped bacon, minced garlic, salt, pepper, and chopped fresh parsley. Mix gently yet thoroughly to blend the flavors. Form the mixture into evenly sized meatballs about one inch in diameter.
- Brown the Meatballs: Heat olive oil in a heavy skillet over medium heat. Brown the meatballs on all sides until golden, working in batches to avoid overcrowding. Remove the browned meatballs and set aside, keeping the browned bits in the pan.
- Sauté the Vegetables: Add chopped onions and sliced mushrooms to the same skillet. Cook until softened and caramelized, scraping the bottom of the pan to lift all browned bits combined with the onions’ sweetness.
- Build the Sauce: Sprinkle the flour over the vegetables and stir well, cooking for about one minute to remove the raw flour taste. Slowly pour in the red wine while stirring to deglaze the pan, then add the chicken broth, fresh thyme sprigs, and bay leaves. Let the sauce simmer until it thickens slightly.
- Simmer the Meatballs: Return the browned meatballs to the skillet, nestling them into the sauce. Cover and simmer gently for 20-25 minutes, allowing the meatballs to cook through and absorb the rich sauce flavors.
- Finish and Garnish: Remove the bay leaves and thyme sprigs. Adjust seasoning with salt and pepper as needed. Sprinkle freshly chopped parsley over the dish before serving to add a fresh, vibrant finish.
Notes
- Don’t overmix the meatball mixture to keep meatballs tender.
- Use a good quality red wine you enjoy drinking for best flavor.
- Properly brown meatballs to develop deep flavor and texture.
- Simmer meatballs gently to keep them juicy and tender.
- Let meatballs rest in the sauce before serving to deepen flavor melding.
Nutrition
- Serving Size: 1 serving (approx. 5 meatballs with sauce)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 80 mg
Keywords: Coq au Vin, meatballs, French recipe, red wine sauce, chicken meatballs, easy French dish, comforting meal
