Food & Wine
Chicken and lemon bolognese
This chicken and lemon bolognese is a zesty, tasty twist on a dinnertime classic that will have your tastebuds in an absolute whirl. Give it a go tonight.
Ingredients:
- 4 tablespoons olive oil
- 4 cloves garlic, crushed
- 2 medium onions, chopped
- 1 carrot, finely chopped
- 2 stalks celery, finely chopped
- 1/2 cup chopped parsley
- 1 tablespoon thyme leaves
- 1kg minced chicken
- 200ml dry white wine
- 500ml whole milk
- 250ml chicken stock
- Zest of 3 lemons and juice of 2
- 500g orecchiette or other pasta
- 200ml cream
- 150g baby spinach leaves
- Grated parmesan to serve
Method:
- Heat three tablespoons of the olive oil in a large saucepan over a medium-low heat and sauté the garlic, onions, carrot, celery, parsley and thyme for 12 minutes until soft but not browned.
- Remove from the pan and set aside. Raise the heat to medium-high and add the remaining tablespoon of oil to the pan and fry the mince for about 10 minutes until just browned.
- Add the white wine, bring to the boil and cook until the wine has evaporated then add the milk, chicken stock and lemon zest, and return the sautéed vegetable mixture to the pan.
- Bring to a low simmer and cook, uncovered, for one hour or until the liquid is nearly all evaporated.
- Bring a large pan of water to the boil and salt well. Boil the pasta according to the packet instructions until al dente. Drain.
- Around five minutes before the pasta is cooked, add the lemon juice, cream and spinach to the sauce and heat through.
- Serve the pasta topped with the sauce and parmesan on the side.
Mmm, have you ever tried a dish like this?
Written by Fiona Smith. First appeared on Stuff.co.nz.
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