Made with ground chicken. The name is fancy but the meal is simple and hearty and uses familiar ingredients. Great for fall. Prepare and let the crockpot do its magic.
Coq au vin is a French dish of chicken braised with wine. This one is made with meatballs but you can use chicken thighs and drumsticks too. Use Burgundy wine, like a Pinot noir.
Coq au vin Chicken Meatballs Crockpot style
If using chicken thighs and drumsticks, marinate chicken in wine while preparing the other ingredients.
1 ½ pounds ground chicken
1 cup Parmesan cheese, grated (separated)
1 T. Sage, chopped
2 teaspoons thyme, chopped
1 teaspoon onion powder
1 teaspoon garlic powder
Dash salt and pepper
1 ½ cups red wine, Burgundy preferred/Pinot noir
1 cup chicken stock
2 T. Tomato paste
4 carrots, chopped or small carrots cut in half
1 onion, quartered then thinly sliced
1 whole head garlic, top trimmed off to reveal cloves
2 bay leaves
4 sprigs thyme
3 strips of thick cut bacon
1 cup mushrooms, cremini or button mushrooms, thickly sliced
8 T. Butter, separated
Chopped parsley for serving
2 T. flour
2 T. butter, softened
Combine all meatball ingredients and only ¾ cup grated parmesan and mix to combine. Using a large cookie scoop, form meatballs. Will yield approx. 14-18 meatballs.
In a crockpot add the uncooked meatballs (or chicken pieces if using). Pour wine and chicken stock over the meatballs. Add the tomato paste and stir into liquid. Arrange the carrots, onion, whole head of garlic, bay leaves and thyme around the meatballs.
In a medium saucepan, add bacon and cook until brown and crispy. Remove and add 2 T. butter and add mushrooms. Cook mushrooms halfway until browned.
Add cooked bacon and mushrooms to the crockpot. Season with salt and pepper. Cover and cook on low for 3-4 hours or 1-2 hours on high.
When the crockpot cooking is finished, remove meatballs and garlic. Preheat broiler to high. Turn crockpot temp to high and add beurre manie to the broth in the crockpot and stir to thicken.
On a baking sheet add the meatballs and garlic. Sprinkle meatballs with remaining ¼ cup of grated Parmesan. Arrange 6 T. Butter around the meatballs and garlic and broil 3 minutes until cheese is crispy. Squeeze the garlic cloves out of the skin and chop and mix with butter in sheet pan. Toss the meatballs into the garlic mixture.
Add the meatballs back into the gravy and vegetables in the crockpot and serve over mashed potatoes or rice. Sprinkle chopped parsley.
Mix flour and butter together into a paste.
Optional- Thicken gravy before serving. Using 2 T flour and 2 T. Butter. In a small bowl, mix together - remove chicken from the pan and add the flour mixture and cook until sauce thickens. Add meatballs back to the pan before serving.
Arrange mashed potatoes on a plate and add meatballs and carrots on top. Serve with gravy on top.
If using chicken thighs/legs - arrange chicken on a platter and decorate with steamed small potatoes, parsley and a bed of rice or noodles.