Chicken Bolognese
User Reviews
5
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Prep Time
5 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 20 mins
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Servings
4
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Calories
864 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Bolognese
Description
This Chicken Bolognese recipe combines butter, olive oil, onion, carrot, celery, and garlic as a savory base to cook ground chicken until no longer pink. Deglazing with dry white wine and adding crushed tomatoes, chicken broth, and dried herbs creates a hearty sauce that simmers uncovered for an hour to thicken. Near the end, it is enriched with heavy cream, grated Parmesan, and fresh basil. The final result is a creamy, slightly thick sauce with tender ground chicken and a balance of herbs and tomato flavors.
The sauce is served over cooked pasta of choice and topped with additional Parmesan cheese. Its texture is creamy with tender morsels of chicken and a bright herbed finish from fresh parsley and basil.
The recipe notes indicate the sauce benefits from sitting, improving in flavor the next day. It stores well in the refrigerator for 3-4 days and also freezes nicely, making it convenient to prepare in advance.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 yellow onion , diced
- 1 carrot , peeled and chopped
- 1 celery chopped, rib
- 2 cloves garlic , minced
- 1 lb ground chicken
- 1/2 cup white wine dry
- 30 ounce crushed tomatoes imported Italian San Marzano's are the best, canned
- 1 cup chicken broth strong
- 2 tablespoons parsley chopped, fresh
- 1/2 teaspoon rosemary dried
- 1/2 teaspoon thyme dried
- 1/4 cup heavy cream
- 1/4 cup Parmesan Cheese grated
- 3 tablespoons basil chopped, fresh
- salt
- black pepper
- 1 pound pasta cooked according to package instructions, of choice
- Parmesan Cheese grated, for serving
Instructions
- Heat the butter and oil in a large Dutch oven or heavy saucepan over medium-high heat. Add the onion, carrot and celery and saute until softened, about 5-7 minutes. Add the garlic and cook for another minute. Add the chicken and cook, breaking up the pieces, until there is no pink remaining, about 5 minutes. Add the wine, increase the temperature to high, and boil for 2 minutes.Add the tomatoes and their juice, the chicken broth, parsley, rosemary, and thyme and bring to a boil. Reduce the heat to low and simmer for 1 hour, uncovered, until the sauce has slightly thickened. In the last 10 minutes, add the cream, Parmesan cheese, and basil and season with salt and pepper.
- Serve on the cooked pasta sprinkled with Parmesan cheese.Note: This sauce tastes even better the next day. It will keep in the fridge for 3-4 days. It also freezes well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 864 kcal
% Daily Value*
| Calories | 864kcal | 43% |
| Carbohydrates | 108g | 36% |
| Protein | 42g | 84% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 135mg | 45% |
| Sodium | 547mg | 23% |
| Potassium | 1681mg | 36% |
| Fiber | 9g | 36% |
| Sugar | 15g | 30% |
| Vitamin A | 3710IU | 74% |
| Vitamin C | 26mg | 29% |
| Calcium | 197mg | 20% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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