Chicken Bolognese
Total time
Author: Bernadette Kathryn, LMT IHLC
Serves: 12
- 3 lbs Ground Chicken
- 1 Vidalia Onion, large chopped fine in food processor
- 4 Celery ribs, chopped fine in food processor
- 8 Carrots, peeled & chopped fine in food processor
- 6 Garlic cloves, chopped in food processor
- ½ Cup parsley, chopped in food processor
- 2 jalapeƱos, chopped in food processor
- 2 T butter - grass fed
- 2 - 28oz cans fire roasted tomatoes
- ¼ cup tomato paste
- s/p to taste
- 1 Cup white wine
- Clean and coarse chop all veg
- Place all veg, jalapeƱo, garlic, parsley into the food processor and pulse chop until fine -- do not puree
- Add the butter to a pan, melt and add chopped vegetables to cook
- Add the wine to deglaze the pan and cook down to concentrate the flavor
- Add the tomato paste and cook out the tomato
- Add the Chicken to the pan and combine
- Add the canned tomatoes and simmer 1-2 hours
- The longer you cook it -- the better, just don't let it burn.
Recipe by Living Fit Lifestyle at https://livingfitlifestyle.com/chicken-bolognese/
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