Tarragon Chicken Meatballs and Linguine with Mushroom and Bacon Sauce

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[RECIPE] Movie night: Lost in Translation with Tarragon Chicken Meatballs and Linguine with Mushroom and Bacon Sauce. Here’s the gist of the recipe:

MEATBALLS
2 good handfuls chopped or minced chicken thighs - about 500g. Handful breadcrumbs. Handful grated parmesan. 3 cloves garlic, minced. Half a handful of dried tarragon. Half tsp smoked paprika. 1 egg, lightly beaten. Good pinch white pepper and salt. 2 tbsp oil (I used avocado oil).
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SAUCE
Handful unsmoked bacon lardons, lightly fried and set aside. Handful chestnut mushrooms, fried and and set aside. 400ml good chicken stock. 250ml white wine. 50g Butter. Tbsp mushroom ketchup (or light soy sauce). 1 tbsp crème fraîche.
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In a large bowl, combine all of the meatball ingredients until you’re tired of having Frankenstein fingers. Wash your hands but don’t dry them. Form the mixture into ping pong sized balls - if you happen to be an architect, a squash ball. You could use a frying pan, but I tend to bake them in the oven for about 25 minutes at 180°C, turning once.
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Lob the butter into a sturdy pot on a lowish heat then add the white wine. Let it reduce for about 10 minutes then add the chicken stock, bacon, mushrooms, ketchup and crème fraîche. Bring to a simmer. Serve with Linguine and chopped chives.
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