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Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Watch how to make this recipe.
Coq au Vin Blanc Meatballs
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- Level: Easy
- Total: 55 min
- Active: 35 min
- Yield: about 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 853
- Total Fat
- 43 g
- Saturated Fat
- 17 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 4 g
- Sugar
- 11 g
- Protein
- 39 g
- Cholesterol
- 211 mg
- Sodium
- 1232 mg
Crispy, golden chicken meatballs simmered in a silky, aromatic white wine sauce are an absolute game-changer for weeknight luxury. This spin on the classic French bistro staple swaps out the long-simmered, dark red wine base for a lighter, faster-cooking Coq au Vin Blanc style. It’s comforting and sophisticated, and comes together in a fraction of the time, making it just as suitable for a cozy Tuesday dinner over buttered egg noodles or as it is for an effortless weekend dinner party.
- Level: Easy
- Total: 55 min
- Active: 35 min
- Yield: about 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 853
- Total Fat
- 43 g
- Saturated Fat
- 17 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 4 g
- Sugar
- 11 g
- Protein
- 39 g
- Cholesterol
- 211 mg
- Sodium
- 1232 mg
Ingredients
Chicken Meatballs:
White Wine Sauce:
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Directions
- For the chicken meatballs: Combine the ground chicken, breadcrumbs, salt, thyme, black pepper and egg in a medium bowl. Roll the mixture into 15 balls, about 2 tablespoons each, and transfer to a tray or plate. Sprinkle with the flour, then roll until evenly coated; this will help to brown the meatballs and thicken the sauce.
- For the white wine sauce: Cook the bacon in a large skillet over medium-low heat until some of the fat is rendered and the bacon is lightly crisp, 6 to 7 minutes. Remove with a slotted spoon to a plate and set aside.
- Add 1 or 2 tablespoons of the oil to the bacon fat to fully coat the skillet. Turn the heat to medium high, add the meatballs and cook, turning/rolling them often in the skillet for even cooking, until browned and crispy, 6 to 7 minutes. Transfer the meatballs to a plate with a slotted spoon.
- Add the mushrooms and cook until browned and slightly pliable, 2 to 3 minutes. Add the shallots and cook until translucent, about 2 minutes longer. Add the garlic and thyme sprigs and cook until fragrant. Pour in the white wine and scrape up any brown bits on the bottom of the skillet. Turn the heat to high and cook until most of the liquid cooks off and the mixture thickens, 5 to 6 minutes. Add the chicken broth and bring to a simmer, then lower the heat to medium. Stir in the reserved bacon and nestle the meatballs in the liquid. Cook, turning the meatballs occasionally, until the internal temperature of the meatballs reaches 160 degrees F, 6 to 8 minutes.
- Carefully stir in the heavy cream, mustard, black pepper and some salt. Continue to cook until thickened, 2 to 3 minutes. Sprinkle with the parsley and serve immediately with bread.
