Description
This hearty Chicken Bolognese recipe offers a lighter yet flavorful take on the classic Italian meat sauce by using lean ground chicken instead of beef. It is simmered with aromatic vegetables, herbs, San Marzano tomatoes, and enriched with milk for a creamy finish. Perfectly paired with pasta, it makes a comforting and nutritious meal ready in 45 minutes, serving 8.
Ingredients
Meat and Oil
- 2 tablespoons extra virgin olive oil, divided
- 2 pounds ground chicken (93–96% lean, not breast only)
- ½ teaspoon salt (or to taste)
Vegetables and Herbs
- ¾ cup finely diced carrot (about 1 small)
- ¾ cup finely diced yellow onion
- 1 celery rib, diced
- ¼ cup finely chopped Italian parsley
- 2 cloves garlic, minced
- 1 teaspoon fennel seed, lightly crushed
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper (or to taste)
Liquids and Seasonings
- 6 ounces tomato paste
- ¾ cup low-sodium beef or chicken broth
- ¼ cup pomegranate juice or unsweetened grape juice
- 1 teaspoon vinegar or balsamic vinegar
- 1 cup low-sodium beef or chicken broth
- 1 (28-ounce) can whole San Marzano tomatoes, undrained
- 1 cup whole milk
To Serve
- Grated Parmesan cheese
Instructions
- Cook the chicken: Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the ground chicken, season with salt, and cook while breaking it up until fully cooked and crumbled. Transfer to a plate and set aside.
- Sauté the vegetables: Add the remaining tablespoon of oil to the same pot over medium heat. Add the carrot, onion, celery, and parsley. Cook, stirring frequently, until softened, about 3–4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
- Build the base: Return the cooked chicken to the pot. Add the tomato paste, fennel seed, oregano, thyme, and black pepper. Stir well to combine and cook for 1–2 minutes to develop flavors.
- Simmer: Add the broth, juice, and vinegar along with the remaining broth. Increase heat to bring to a simmer, then reduce to low and let it cook for about 5 minutes to meld flavors.
- Finish the sauce: Add the whole San Marzano tomatoes and milk. Bring to a gentle boil over medium-high heat, then reduce to medium-low. Simmer uncovered for 15–20 minutes, stirring frequently and breaking down the tomatoes with a spoon until the sauce thickens slightly.
- Season and serve: Taste and adjust salt and pepper as needed. Serve hot with grated Parmesan cheese sprinkled on top.
Notes
- Using lean ground chicken keeps the sauce light but still flavorful.
- Crushing fennel seeds gently releases their sweet anise flavor enhancing the sauce complexity.
- San Marzano tomatoes are recommended for their sweetness and low acidity but canned plum tomatoes can substitute.
- Simmering uncovered helps reduce and thicken the sauce naturally without added thickeners.
- For a dairy-free option, substitute whole milk with a plant-based milk such as oat or almond.
- Serve with your favorite pasta shape, over polenta, or as a hearty sauce topping for roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
