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Kitchn has published Patty Catalano’s recipe for coq au vin-inspired chicken meatballs cooked in a red wine sauce with bacon, mushrooms and pearl onions. The recipe adapts the flavors of the classic French braised chicken dish into a quicker one-pan dinner; cooking times and nutritional details are not included in the supplied report.
Kitchn food editor Patty Catalano has published a recipe for chicken meatballs inspired by coq au vin, the French dish of chicken braised in red wine. The recipe cooks browned, garlic-and-thyme-seasoned meatballs in a sauce with bacon, Cognac, mushrooms and pearl onions, offering a quicker one-pan take on those traditional flavors, according to Kitchn.
The recipe begins with ground chicken meatballs seasoned with garlic and thyme. They are browned until golden, then cooked in a red wine sauce alongside mushrooms and sweet pearl onions. Kitchn describes the sauce as the centerpiece, with bacon and a splash of Cognac adding savory depth.
Kitchn recommends serving the meatballs with mashed potatoes or crusty bread to take up the sauce. The report says the meatball mixture can be prepared a few days ahead and refrigerated until cooking, making some of the work possible in advance.
The supplied report does not include the full ingredient quantities, method, cooking time or food-safety temperatures. It also does not provide nutrition information or an independent assessment of how closely the finished dish resembles traditional coq au vin.
A Shorter Route to Coq au Vin Flavors
The recipe reframes a familiar slow-braised chicken dish as meatballs, using ground chicken and a wine-based sauce. For readers planning weeknight meals, that format may offer a more approachable way to serve the combination of red wine, bacon, mushrooms and onions; Kitchn presents it as quicker than classic coq au vin.
The recipe still relies on a layered sauce, including bacon and Cognac, so the one-pan description does not by itself establish how much active preparation or total cooking time it requires. The supplied report gives no timing comparison. Readers would need the complete recipe to judge whether it fits their schedule and pantry.
From Braised Chicken to Meatballs
Coq au vin is described in Kitchn’s report as a classic French dish in which bone-in, skin-on chicken is slowly braised until tender and flavorful. Catalano’s version shifts the main ingredient to ground chicken formed into meatballs, while drawing on the original’s red wine and savory flavor profile.
Catalano says she develops recipes for Kitchn and has more than 17 years of recipe development experience, including work in cookbook test kitchens and on Alton Brown’s culinary team. The article also carries Kitchn’s standard disclosure that it independently selects products and may earn a commission if readers buy through its links; the supplied recipe excerpt does not identify a specific product recommendation.
“Classic French flavor reimagined.”
— Kitchn, in its recipe overview
Recipe Timing and Details Not Supplied
The supplied material does not state the recipe’s total cooking time, ingredient quantities, yield or internal temperature guidance. It also does not clarify how much faster the meatball version is than traditional coq au vin, or whether the full recipe uses any additional steps or equipment.
Kitchn says the raw meatball mixture may be made ahead and refrigerated for a few days, but the excerpt does not specify exact storage limits. Readers should consult the complete recipe and follow current food-safety guidance for storing and cooking ground poultry. The claim that the dish tastes like the classic is the recipe’s framing; the supplied report includes no comparative tasting results.
The Full Recipe Guides Cooking
The next step for readers interested in making the dish is to consult Kitchn’s full recipe for quantities, cooking instructions and timing. The supplied report gives no separate launch, event or follow-up date. It describes the option to prepare the meatball mixture ahead, then cook the meatballs and sauce when ready to serve.
Key Questions
What is the recipe?
It is a coq au vin-inspired chicken meatball recipe from Kitchn’s Patty Catalano, served in a red wine sauce.
What goes into the sauce?
The supplied report names bacon, Cognac, red wine, mushrooms and pearl onions. It does not provide ingredient quantities.
Can the meatballs be prepared ahead?
Kitchn says the meatball mixture can be prepared a few days in advance and refrigerated until cooking. The excerpt does not specify an exact storage period or temperature.
What should it be served with?
Kitchn suggests mashed potatoes or crusty bread to serve with the sauce.
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