Chicken Bolognese

Page: www.seriouseats.com/recipes/2012/12/chicken-bolognese-recipe.html?ref=search

Cuisine: Italian | Course Type: Main Courses

(1 review)

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Recipe Review

A few secret ingredients help to transform extra lean ground chicken, which is often dry and tasteless, into a rich, meaty tasting sauce.

Cooked Bolognese-style, first in milk, then wine, then tomatoes, the flavours meld together and the meat becomes meltingly soft in just a few hours. I skipped the gelatin – not sure what difference that would have made - but did include the anchovies and soy sauce.

Fantastic, low-fat variation of a classic dish.

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Comments

Queezle_Sister - 26th March 2013
According to the Science of Good Food, addition of gelatin gives a mouth feel of silky richness such as you might get from long-cooked bones. I've loaned out my copy of the book, but if memory serves, there is a whole chapter devoted to adding gelatin to various savory foods.

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