A twist on the classic French recipe.

The wine, bay leaves, thyme, garlic, and carrots create a deep, elegant sauce, while creamy mashed potatoes soak everything up beautifully.

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Ingredients

Makes about 8–10 large meatballs

For the meatballs

• 1.5 lb ground chicken

• 1 egg

• ½ cup breadcrumbs or panko

• 1½ tsp salt

• Black pepper, to taste

• 1 tsp dried thyme

• ¼ tsp garlic powder

• ¼ tsp onion powder

• 1–2 tbsp olive oil, for browning

• Fresh parsley, chopped (for garnish)

For the sauce

• 5 slices bacon, diced

• 1 tbsp butter

• 2 carrots, sliced into coins

• 1 small onion, sliced

• 3 garlic cloves, pressed or finely chopped

• 1 cup chopped mushrooms (crimini, baby bella, or white)

• 1 tbsp all-purpose flour

• 1 cup dry red wine (Pinot Noir, Merlot, or Cabernet)

• 1 cup chicken broth

• 1–2 tbsp cognac or sweet Marsala (not traditional, but delicious)

• 2 bay leaves

• 1 tsp dried thyme

• Salt and pepper, to taste

• Optional: a tiny drizzle of honey (if sauce tastes too sharp)

For serving

• Creamy mashed potatoes

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Instructions

1. Make the meatballs

In a large bowl, mix ground chicken, egg, breadcrumbs, salt, pepper, thyme, garlic powder, and onion powder.

Mix gently (do not overwork).

Form into large meatballs.

2. Brown the meatballs

Heat olive oil in a large deep skillet or Dutch oven over medium heat.

Brown meatballs on all sides (they don’t need to be cooked through).

Remove and set aside.

3. Build the Coq au Vin base

In the same pan, add the diced bacon. Cook until crisp.

Remove bacon and set aside, leaving the fat in the pan.

Add carrots and onions; sauté 5–6 minutes until lightly caramelized.

Add mushrooms and cook 2–3 minutes until softened.

Add garlic and butter; cook 1 minute until fragrant.

Sprinkle in the flour and cook for 1 minute, stirring constantly.

4. Deglaze

Pour in the red wine, scraping up all the browned bits from the bottom of the pan.

Add the cognac or Marsala.

Simmer 3–4 minutes to cook off the alcohol and concentrate flavor.

5. Simmer

Add chicken broth, bay leaves, thyme, salt, and pepper. Stir well.

Return meatballs and bacon to the pan.

Cover and simmer gently for 25 minutes, turning meatballs once or twice.

6. Finish

Taste and adjust seasoning.

If sauce is too thin, uncover and simmer 5–8 more minutes to thicken.

If the wine tastes too sharp, add a tiny bit of honey to balance.

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Serve

Spoon meatballs and sauce generously over creamy mashed potatoes.

Garnish with fresh chopped parsley

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