These are good just as they are, but I’ve also found that they’re wonderful made into little cocktail sized meat balls to pass during parties. By the way, at one of my parties, I tried to determine whether it was better to use the maximum amount of pepper and mustard in this recipe or the minimum. Some guests liked the meat balls highly seasoned, and others preferred them mild, so I guess one isn’t better than the other; it’s just what your family or guests like.
1 package (about 1 pound) fresh ground chicken
1 to 1-1/2 teaspoons coarsely ground black pepper
1 tablespoon vegetable oil (optional)
1-1/4 cups red wine
1/4 cup minced shallots or scallions
1 tablespoon sugar
2-3 teaspoons Dijon mustard
1/4 teaspoon dried thyme
1 to 2 tablespoons butter or margarine
1 tablespoon minced fresh parsley
Form chicken into 4 burgers. Press pepper into both sides. In a large, non-stick skillet, over medium-high heat, heat oil. Add burgers and brown for 2 minutes on each side. Salt burgers lightly and reduce heat to medium-low. Continue cooking 5 to 6 minutes per side until thoroughly cooked through. While burgers are cooking, combine wine, shallots, sugar, mustard and thyme in a saucepan. Cook over high heat 5 to 6 minutes until liquid is reduced to 3/4 cup. Remove burgers from skillet and keep warm. Add wine mixture to skillet and stir over medium heat to combine with pan juices. Whisk in butter and parsley. Spoon sauce over burgers and serve.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
Filed under: Recipes