Michael Symon's Chicken Meatball Bourguignon

Photo by Elizabeth Griffin

We are officially in the cold weather months, and what better way to warm yourself up than with some comfort food? This bourguignon recipe with chicken meatballs from chef Michael Symon,is a meal that will not only keep you full and warm for hours but tastes delicious as well. Trust us, your family will be asking for this one over and over again. 

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3 tbsp extra virgin olive oil
1 small, yellow onion, finely chopped
4 garlic cloves, minced
Kosher salt and black pepper, to taste
1 lb ground chicken
1/2 cup gluten-free breadcrumbs
1 cup parsley leaves, finely chopped
1 tsp dried oregano
1 large egg, lightly beaten
1 tbsp Worcestershire sauce
1/3 cup freshly grated Parmesan cheese
4 strips of thick sliced bacon
2 medium, yellow onions, finely chopped
1 cup carrots, cut into 1/2-inch pieces
1 cup celery, cut into 1/2-inch pieces
1 tbsp tomato paste
1 tbsp thyme leaves
3 cups beef bone broth
2 cups dry red wine
5 tbsp unsalted butter, room temperature
2 cups cremini mushrooms, quartered
1 cup cipollini onions, peeled and quartered
3 tbsp rice flour

To make the meatballs: 

1. Set a medium heavy-bottomed skillet over medium-high heat.


2. Add 1 tablespoon of the olive oil and heat to simmering, then add the onion, 2 cloves garlic, and a pinch of salt.


3. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Remove from the heat and cool slightly.


4. In a large bowl, combine the chicken, breadcrumbs, 1/2 cup parsley, oregano, egg, Worcestershire, and Parmesan and stir to combine. Add the cooked onion mixture, season with a pinch of salt and a twist of pepper, and mix.


5. Form the mixture into 12 equal meatballs, about the size of a golf ball, and chill until needed. You can make these ahead of time. 


6. When ready to cook, set a large Dutch oven over medium-high heat. Add the remaining 2 tablespoons olive oil.


7. When hot add the meatballs and cook, turning occasionally, until brown on all sides, about 8 minutes. Remove from the pan and set aside.


To make the stew: 

1. Discard any fat from the meatball pan and return it to the heat. Add the bacon and cook, stirring occasionally, until crisp, about 3 minutes.


2. Add the onions, carrots, celery, and 2 cloved garlic. Cook, stirring occasionally, until the vegetables have softened, about 4 minutes.


3. Add the tomato paste and thyme and cook, stirring occasionally, for 1 minute.


4. Add the bone broth and wine and bring to a gentle boil. Reduce the heat to a simmer, add the meatballs, and cook, stirring occasionally, until the meatballs are fully cooked, about 30 minutes.


5. Meanwhile, place a heavy-bottomed skillet over high heat.


6. Add 2 tablespoons of the butter and once melted, arrange the mushrooms and Cipollini onions so that they are in a single layer on the bottom of the pan.


7. Cook, stirring minimally, until deep golden brown, about 8 minutes. Season with salt and black pepper and add to the meatball stew.


8. In a medium bowl, combine the remaining 3 tablespoons of softened butter with the rice flour to form a paste. Whisk the paste into the stew a little bit at a time until it is all combined.


9. Continue cooking the stew, stirring occasionally, until thickened and glossy, about 5 minutes.


10. Remove from the heat and stir in the remaining 1/2 cup parsley. Taste and season with salt and pepper. Serve with polenta.