Coq au Vin Chicken Meatballs

Coq au Vin Chicken Meatballs

recipe simplified from https://www.halfbakedharvest.com/30-minute-coq-au-vin-chicken-meatballs/#wprm-recipe-container-83432

1/2 an onion

4 carrots

8-10 mushrooms

dried thyme

salt and pepper

2 tablespoons tomato paste

1 cup red wine

2 cups chicken broth

bay leaf

2 tablespoons corn starch 

splash of water

1 pound ground chicken

1 egg

1/3 cup panko bread crumbs

salt and pepper

dried thyme

1. Dice the onion and carrots. Quarter the mushrooms. Mince the garlic. 
2. Heat canola oil to dutch oven. 
3. Add onion and cook until edges are translucent.
4.  Add carrots and cook until edges soften slightly. 
5. Add mushrooms, salt, pepper, and a pinch of thyme and cook until browned.
6. While the mushrooms are cooking, mix the ground chicken, egg, panko bread crumbs, salt, pepper, and a pinch of thyme together. 
7. Scoop onto parchment lined baking sheet and bake at convection 400 for 10 minutes. 
8. When mushrooms have finished cooking, add the garlic and tomato paste. Cook for a few minutes until tomato paste has darkened. 
9. Add the wine to deglaze the pan. Bring to a boil and let it eat for about a minute to cook off the alcohol.
10. Add the chicken broth and bay leaf. Bring back to a simmer. 
11. Make a slurry of the cornstarch and water. Add to the pot. Bring to a simmer to thicken the sauce.
12. When meatballs have finished cooking, add to the pot. Cook for 5 more minutes. 
13. Serve over roasted potatoes, mashed potatoes, polenta, egg noodles, or whatever your heart desires.