Ingredients
Meatballs
1 cup Panko breadcrumbs or 1.5 cup fresh breadcrumbs
2 teaspoons coarse Kosher salt
3/4 freshly ground white pepper
2 teaspoons Herbs de Provence
2/3 cup grated Parmesan cheese
2 teaspoons Herbs de Provence
2 large eggs, beaten
2 lb ground chicken
Sauce
10 oz. thick-cut bacon, chopped
16 oz shiitake, baby bella, or cremini mushrooms, sliced
3 tablespoon butter
4 large shallots, chopped
Fresh thyme sprigs, more for serving
Fresh sage leaves
Fresh rosemary sprig
1 teaspoon crushed red pepper flakes
4 large garlic cloves, minced
2 cup white wine
2 cup heavy cream
1/2 cup chicken broth
1 tablespoon Dijon mustard
Directions
In a large bowl, combine [specify the amount] of chicken, breadcrumbs, egg, herbs, garlic powder, Parmesan, salt, and pepper. Mix until well combined. Form [specify the size] meatballs with wet hands to prevent sticking.
Preheat a large, deep pan over medium-high heat. Add a splash of olive oil, then add the chicken meatballs. Cook them until they are golden brown on all sides and reach an internal temperature of [specify temperature]. Remove the meatballs from the pan and set them aside.
In the same pan, add the bacon and cook until it becomes crisp. Remove the bacon from the pan and drain the excess bacon fat.
Add [specify amount] of butter to the pan, along with the onion, mushrooms, and garlic. Cook until the mushrooms are golden brown.
Pour in [specify the amount] of white wine and [specify the amount] of stock, scraping any browned bits off the bottom of the pan. Allow it to simmer for 2 minutes.
Pour in the cream, season with salt and pepper, and bring it to a simmer.
Return the meatballs (and any resting juices) and bacon to the sauce. Allow it to simmer for 7-10 minutes, or until the sauce has thickened, and the meatballs are cooked through.
Serve the dish with mashed potatoes or your choice of side dish.
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