Description
These Coq au Vin–style chicken meatballs offer a cozy and elegant twist on the classic French dish. Juicy chicken meatballs simmer slowly in a rich red wine sauce infused with mushrooms, crisp bacon, and aromatic herbs, making it perfect for an intimate weeknight dinner or entertaining guests.
Ingredients
Chicken Meatballs
- 1 lb ground chicken
- ½ cup breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, finely chopped
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
Coq au Vin Sauce
- 4 slices bacon, chopped
- 1 tbsp olive oil (if needed)
- 1 small onion, finely diced
- 8 oz mushrooms, sliced
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 cup dry red wine
- ¾ cup chicken broth
- 1 bay leaf
- ½ tsp dried thyme
- Salt and black pepper, to taste
Instructions
- Prepare the Meatballs: In a bowl, combine ground chicken, breadcrumbs, egg, minced garlic, fresh parsley, dried thyme, salt, and black pepper. Mix gently until just combined to keep meatballs tender.
- Form Meatballs: Shape the mixture into 1½-inch meatballs and set them aside on a plate.
- Cook Bacon: In a large skillet or Dutch oven over medium heat, cook chopped bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving drippings in the pan. Add olive oil if needed.
- Sauté Vegetables: Add diced onion and sliced mushrooms to the pan. Sauté for 5 to 6 minutes until softened and lightly browned.
- Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for about 30 seconds to release flavors.
- Deglaze with Wine: Pour in dry red wine, scraping up any browned bits from the pan. Let it simmer for 3 to 4 minutes to reduce slightly.
- Combine Sauce Ingredients: Stir in chicken broth, bay leaf, dried thyme, and the cooked bacon pieces.
- Simmer Meatballs: Gently add the formed meatballs into the sauce. Cover the pan and let simmer on low heat for 20 to 25 minutes, turning once halfway through, until meatballs are cooked through and sauce thickens.
- Finalize and Serve: Season the sauce with salt and black pepper to taste. Remove the bay leaf before serving. Serve warm, ideally with mashed potatoes, buttered noodles, or crusty bread.
Notes
- Use a dry red wine such as Pinot Noir or Burgundy for authentic flavor.
- Avoid overmixing the meatball mixture to ensure tender meatballs.
- The sauce will thicken further as it cools, so expect a richer consistency after resting.
- Pairs beautifully with mashed potatoes, buttered noodles, or crusty bread for soaking up the sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: French-Inspired
