Coq au vin blanc meatballs
User Reviews
4.6
Coq au vin blanc meatballs
Description
The Coq au vin blanc meatballs start with a mixture of ground chicken, breadcrumbs, egg, fresh thyme and parsley, garlic powder, Parmesan cheese, salt, and black pepper. The mixture is combined thoroughly, then formed by hand into meatballs, which are browned evenly in a hot pan to develop a firm and flavorful crust.
After removing the meatballs, the pan is used to cook chopped streaky bacon until crisp, adding deep savory flavor. The rendered fat is drained, and butter is added to sauté finely chopped onion, sliced mushrooms, and crushed garlic, creating a fragrant base for the sauce. White wine and chicken stock are deglazed into the pan, lifting browned bits and simmered briefly before cream is added to create a rich, velvety sauce.
The meatballs and bacon are returned to the sauce to simmer together, thickening the sauce and allowing the flavors to meld. The result is tender meatballs with a moist interior, complemented by an earthy, creamy mushroom sauce with hints of white wine and smoky bacon.
Ingredients
For the meatballs
- 500 g (1lb) ground chicken or chicken mince
- 1 cup breadcrumbs Use ½ cup if using Panko or Dried breadcrumbs, fresh
- 1 egg
- 2 tsp thyme fresh
- 1 tsp parsley
- ½ tsp garlic powder
- ¼ cup Parmesan Cheese grated
- 1 tsp salt
- ½ tsp black pepper
For the creamy white wine mushroom sauce
- 4 trips streaky bacon chopped
- 1 tbsp butter
- 1 onion finely chopped
- 250 g (½lb) mushrooms sliced
- 4 garlic crushed, cloves
- ½ cup white wine
- ½ cup chicken stock
- 1 cup cream
Instructions
- Combine the chicken, breadcrumbs, egg, herbs, garlic powder, Parmesan, salt and pepper in a large bowl and mix until well combined.
- Form meatballs with wet hands (this prevents the mixture from sticking to your hands). Preheat a large, deep pan over medium-high heat.
- Add a splash of olive oil then add the chicken meatballs and cook until golden brown on all sides. Remove from the pan and set aside.
- In the same pan, add the bacon and cook until crisp. Remove from the pan and drain the bacon fat.
- Add the butter to the pan with the onion, mushrooms and garlic and cook until the mushrooms are golden brown.
- Pour in the white wine and stock, scraping any sticky bits off the bottom of the pan.
- Allow to simmer for 2 minutes then pour in the cream. Season with salt and pepper and allow to come to a simmer.
- Place the meatballs (and any resting juices) and bacon back into the sauce then allow to simmer for 7-10 minutes until the sauce has thickened and the meatballs are cooked through.
- Serve with mashed potatoes or your choice of side dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 18g | 6% |
| Protein | 35g | 70% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 155mg | 52% |
| Sodium | 829mg | 35% |
| Potassium | 809mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 462IU | 9% |
| Vitamin C | 8mg | 9% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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