chicken bolognese

With red wine, tomatoes, seasonings, and more, you&#x27;ll never miss red meat in this Chicken Bolognese Sauce!

Chicken Bolognese Sauce

olive oil

unsalted butter

onion

carrots

celery

lbs. ground chicken (breast & thighs)

salt

black pepper

thyme

rosemary

dry red wine

2% milk

1, 28 oz can diced tomatoes (undrained)

tomato paste

tomatoes

pappardelle potatoes

parmesan cheese, to serve (optional)

Heat a Dutch oven or stockpot over medium...

Heat a Dutch oven or stockpot over medium heat. Add the oil, unsalted butter, onion, carrots, and celery and saute for 7 1/2-9 minutes, stirring frequently, or until the onion is turning translucent.

Add the ground chicken, salt, black pepper, dried...

Add the ground chicken, salt, black pepper, dried thyme, and dried rosemary to the pot and cook for 6-7 minutes, stirring frequently and crumbling the chicken as you cook, or until the chicken is cooked through and the herbs are fragrant.

Pour the red wine into the pot. Turn...

Pour the red wine into the pot. Turn the heat to medium-high and bring the liquid to a simmer. Cook at a medium simmer for 9-12 minutes, or until the wine is evaporated, stirring the mixture every few minutes.

Pour the milk into the pot. Bring the...

Pour the milk into the pot. Bring the mixture to a boil and reduce the heat to medium. Simmer for 7-9 minutes, or until the milk has evaporated, stirring every few minutes.

Stir the diced tomatoes, tomato paste, and sundried...

Stir the diced tomatoes, tomato paste, and sundried tomatoes into the pot. Bring to a simmer and reduce the heat to medium-low. Cook at a low simmer for 35-38 minutes, stirring every 5 minutes or so, or until the sauce is thick and dark red. Add water by the 1/4 cup of the sauce reduces too much during the cooking time, simmering the water off between additions.

Remove the sauce from the heat. Serve over...

Remove the sauce from the heat. Serve over hot pasta, polenta, or mashed potatoes. Serve with grated parmesan, if desired.

This Healthy Chicken Bolognese swaps out ground beef for lean chicken thighs. The chicken thighs are slow-cooked in a red wine and vegatable tomato sauce and tossed with aldente whole-wheat spaghetti noodles for a healthy take on a classic bologonese sauce.

Chicken Bolognese

lbs boneless, skinless chicken thighs

carrot

garlic cloves

tsp kosher salt,

red wine (I

water

tsp sugar

basil

cheese rind

lb whole-wheat spaghetti

Heat a large dutch oven over a medium heat. Add oil. Season chicken thighs genrerously with salt and pepper on both sides. Once the oil is hot, add the chicken to the pot. Sear until golden brown, flip and sear on the other side. Remove from the pan and set aside. Leave any residual fat in the pan.

Add onion, carrots, celery, garlic, and 1/2 teaspoon salt to the pot. Saute over a medium heat until slightly soft and fragrant, about 3 minutes.

Pour in red wine and use a wooden spoon to scrape up all the bits at the bottotm of the pan. Stir in tomato paste. Stir in strained tomatoes, water, remaining 1/2 teaspoon salt, sugar, basil, and parmesan cheese rind. Bring to a boil and reduce to a simmer. Place the chicken back in the pot, turn down to low and cover with a lid. Continue to cook for another 25 minutes.

While the sauce cooks, bring a large pot of water to a rolling boil.Season with salt. It should be as salty as sea water.

Once the sauce has simmered for 25 minutes, drop the pasta in the water. Give it a stir.

While the pasta cooks, remove the chicken from the pot, use two forks to shred. Add back to the pot and give it a stir.

Once the pasta is just under aldente, use tongs to transfer the pasta to the sauce. Reserve pasta water. Add 1 cup of the pasta water to the pasta and sauce. Remove the parmesan cheese rind. Toss everything together over a low heat. Season with salt and pepper.

Serve with shredded or grated parmesan cheese.

Use ground chicken to make a healthier chicken Bolognese. Start by sautéing ingredients in layers to bring out their flavors, then simmer low and slow on the stovetop to build depth. Finish cooking the pappardelle noodles right in the sauce for perfect texture and flavor.

tbsp butter

chicken

tsp kosher salt

½ tsp ground pepper

celery (diced

garlic (minced)

dry white wine

28- oz can crushed tomatoes

c whole milk

nutmeg (freshly ground if available)

bay leaf

lb pappardelle noodles

tbsp kosher salt

parmesan cheese (to taste)

basil (to taste)

Heat a dutch oven or large soup pot over medium high heat. Add the butter and oil and heat until the butter melts, then foams. Break the chicken into chunks, add to the potk, and season with salt and pepper. Use a wood spoon to break up the chicken into small pieces. Continue to saute, stirring occasionally, until the chicken is no longer pink.

Add the onion, carrot, and celery and toss to combine with the chicken. Saute, stirring occasionally, until the vegetables are softened, 6-7 minutes. Add the garlic and cook 1 minute more.

Pour in the wine to deglaze the pot. Continue cooking, stirring occasionally, until the wine has been completely absorbed, about 5 minutes.

Add the tomato paste; stir constantly for 1-2  minutes to remove the canned flavor and to fully incorporate into the chicken and vegetable mixture.

Add the tomatoes and whole milk, then season with the nutmeg. Stir until well combined. Place the bay leaf on top.

Bring the sauce to a boil, then reduce to low heat. Simmer, uncovered, for 45 minutes to 1 hour, depending on your preference for consistency. Stir occasionally to prevent scalding the bottom of the pot. Taste for seasoning, and adjust with salt and pepper as needed.

In the last 20 minutes, bring a large pot of water to a boil and season with 1 tablespoon kosher salt. Add the pappardelle noodles and cook 1 minute below al dente. Reserve 1 cup pasta water, then drain.

Add the cooked noodles to the sauce, along with ¼ cup pasta water. Toss the noodles and the bolognese until well combined, and simmer 2-3 minutes more, or until the noodles are cooked through and tender. If the sauce is too thick, add more pasta water in quarter cup increments.

Serve right away, garnished with grated parmesan cheese and chopped basil. Enjoy!

Made this today, absolutely gorgeous, so good to have a non meat recipe the sauce is  just as rich , this definitely is a ‘ repeat ‘ staple. I’ve cooked for the freezer so it will be twice as delicious next time when it’s had time to develop its flavours , Yummy

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Chicken Bolognese

Top 3 chicken bolognese recipes from across the web

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Chicken Bolognese Sauce

Chicken Bolognese

Chicken Bolognese

The most viewed chicken bolognese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine