Coq-au-vin Meatballs
These white wine meatballs are my take on the French Coq-au.-vin chicken recipe, which can be made with red or white wine.
For the meatballs:
- 500 g ground chicken meat
- 1 large egg, beaten
- 1/3 cup panko
- 1/2 teaspoon salt
- 1 teaspoon minced garlic
- 1/2 teaspoon black pepper
Ingredients for the sauce:
- 4 slices of pancetta
- 200 g mushrooms
- 1 onion
- 400 ml chicken broth
- 1 tablespoon flour
- 225 ml white or red wine
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh rosemary leaves, plus more for garnish
- 225 g heavy cream
- a bit of fresh parsley
Preparation:
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Mix the ground chicken, egg, panko, salt, 1 teaspoon garlic, and 1/4 teaspoon pepper in a medium bowl until well combined.
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Form 12 meatballs (about 3.8 cm) from the mixture and transfer them to a baking sheet lined with parchment paper. Cover and set aside in the fridge.
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In a large skillet over medium-high heat, cook the diced pancetta, stirring frequently, until crispy and rendered, about 8 minutes. Transfer the bacon to a plate lined with paper towels.
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Remove almost all the fat from the skillet and brown the meatballs in it, turning them to get a sear on all sides (about 6 minutes). Transfer them to a plate and set aside.
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In the same skillet, sauté the mushrooms until golden brown. Add the onion and garlic and sauté over medium heat until soft. Add 2 tablespoons of broth and the remaining 2 teaspoons of garlic. Cook, scraping the bottom of the pan, for about 3 minutes. Add the flour and cook, stirring constantly, for 1 minute. Add the wine, mustard, rosemary, and the remaining 1/2 cup of broth. Bring to a boil over medium-high heat.
- Return the meatballs and half the reserved pancetta to the skillet. Cook over medium-low heat, turning the meatballs frequently, until the meatballs are fully cooked and the sauce has thickened, (about 10 minutes). Stir in the cream and season with salt and pepper to taste. Sprinkle with the remaining pancetta and garnish with parsley and a few rosemary leaves
