First of all make the meatballs by combining all the meatball ingredients in a bowl, mixing well. Shape mixture into 1 1/2 inch balls and brown in a single layer in the oil, over medium high heat, turning occasionally, until well browned on all sides, about 7 to 8 minutes. Remove from the skillet and drain on paper towels. Wipe the skillet clean.
Wash chicken and pat dry. In a shallow bowl, combine the 3/4 cup flour, seasonings and mix well. Dredge the chicken in this mixture to coat, shaking off any excess flour. In skillet, heat oil over medium high heat until hot but not smoking. Add the chicken and brown on all sides about 4 minutes per side. Remove and set aside. Pour off the oil from the skillet, leaving only a thin layer. Add the chopped onion and saute over medium high heat until tender and lightly browned, about 8 minutes. Stir in the 2 tsp flour and mix well. Add the stock and wine, stirring gently to blend. Cook until thickened. Return the chicken and meatballs to skillet. Cover and braise over moderate heat, stirring occasionally, for 45 minutes until chicken and meatballs are cooked through. Adjust seasoning and serve with rice or little noodles. Alternatively, chicken, meatballs and sauce can be layered in a covered casserole and cooked in a slow oven for several hours.