Meatballs with white wine Coq-au-vin

These white wine meatballs are my version of the French Coq-au.-vin chicken recipe that can be made with red wine or white wine.

The secret is in a simple sauce similar to its version with red wine, which also has mushrooms, onion and bacon. Coq au vin, which translates to “chicken in wine,” was traditionally made with an old chicken or rooster, simmered in wine and aromatics until the meat was tender.

Ingredients

For the meatballs

• 500 g minced chicken meat
• 1 large egg, beaten
• 1/3 cup panko or breadcrumbs
• 1/2 teaspoon salt
• 1 teaspoon minced garlic
• 1/2 teaspoon black pepper

For the sauce

• 4 slices of bacon
• 225 g mushrooms
• 1 onion
• 400 ml chicken broth
• 1 tablespoon of flour
• 225 ml dry white wine
• 2 tablespoons Dijon mustard
• 1 tablespoon fresh rosemary leaves, plus more to decorate
• 225 g liquid cream
• a little fresh parsley

Directions

Mix chicken meat, egg, panko, salt, 1 teaspoon garlic, and 1/4 teaspoon pepper in a medium bowl until evenly combined.

We form 12 meatballs (approximately 3.8 cm) with the mixture and transfer them to a baking tray lined with parchment paper. We cover and reserve in the refrigerator.

In a large skillet over medium-high heat, sauté the chopped bacon, stirring frequently, until crispy and melted, about 8 minutes. We transfer the bacon to a plate with absorbent paper.

We remove almost all the fat from the pan and fry the meatballs in it, turning them over so that they are marked on all sides (about 6 minutes). We transfer them to a plate and reserve.

In the same pan, sauté the mushrooms until they brown. Add the onion and garlic and sauté over medium heat until soft. Add 2 tablespoons broth and the remaining 2 teaspoons 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. Let it boil over medium-high heat.

Return the meatballs and half of the reserved bacon to the pan. Cook over medium-low heat, turning the meatballs frequently, until the meatballs are completely cooked and the sauce thickens, (about 10 minutes). Add the cream and season with salt and pepper to taste. Sprinkle with the remaining bacon and decorate with parsley and some rosemary leaves.