Description

These savory Coq au Vin Chicken Meatballs offer a comforting twist on a classic French dish, pairing tender meatballs with a rich and flavorful sauce. The bacon and red wine add a depth of flavor that elevates the dish, making it the perfect choice for a cozy fall or winter meal.

The combination of aromatic thyme, fresh parsley, and the savory essence of red wine creates a mouth-watering experience that is both comforting and sophisticated. Served over creamy mashed potatoes, this dish delivers both heartiness and elegance in every bite.

Ingredients

Units Scale

1 large egg
1 1/4 lbs ground chicken
1/3 cup bread crumbs
1 tsp kosher salt
3 slices bacon, chopped
2 tbsp olive oil
4 cloves garlic, minced
4 whole carrots, chopped
2 cups cremini mushrooms, sliced
2 tbsp tomato paste
1 whole yellow onion, chopped
2 whole dried bay leaves
1 cup low-sodium chicken broth
1 1/2 cups dry red wine
4 sprigs fresh thyme
1/2 cup fresh parsley, chopped
Mashed potatoes, for serving
1/2 tsp black pepper
1/3 cup grated parmesan cheese

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Instructions

Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
In a large bowl, mix the ground chicken, egg, bread crumbs, parmesan cheese, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
Coat your hands with olive oil and shape the mixture into tablespoon-sized meatballs, placing them on the prepared baking sheet.
Bake the meatballs for 15 minutes or until crisp and fully cooked.
While the meatballs bake, heat a large skillet over medium heat and cook the bacon until crispy, around 5 minutes. Remove and set aside.
Drain off all but 1 tablespoon of bacon grease. Add the chopped onion and cook for 5 minutes until softened.
Add minced garlic, chopped carrots, and sliced mushrooms, cooking for another 5 minutes until the vegetables begin to caramelize.
Stir in the tomato paste and cook for 1 minute.
Pour in the red wine, chicken broth, bay leaves, and thyme sprigs. Season with the remaining salt and pepper, bringing the sauce to a boil and simmering for 10 minutes until slightly thickened.
Add the cooked meatballs to the sauce, cover, and cook for an additional 5 minutes for the meatballs to absorb the flavors.
Discard the bay leaves and thyme. Stir in the chopped parsley and reserved bacon.
Serve the Coq au Vin Chicken Meatballs over a bed of mashed potatoes.

Prep Time: 10 minutes
Cook Time: 30 minutes