Chicken Bolognese
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Source URL: www.seriouseats.com
Cuisine: Italian
Course: Main Courses
Photo by Zosia
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Zosia
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average rating 5.0 / 5
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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.
1 comment(s)
Queezle_Sister
· 13 years ago
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.