Serious Eats: Recipes

Chicken Bolognese

Rich and meaty without the fat. [Photograph: Yvonne Ruperti]

Notes: If you can't find ground chicken, grind your own: Cut skinless, boneless, chicken breasts into 1-inch chunks. Freeze until firm but not frozen, about 30 minutes. Working in two batches, pulse briefly in food processor until the chicken is the size of small peas. Avoid over processing or the chicken will turn mushy.

About the author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore as a freelance writer for Time Out Singapore. Check out her blog: shophousecook.com. Follow Yvonne on Twitter.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Printed from http://www.seriouseats.com/recipes/2012/12/chicken-bolognese-recipe.html

© Serious Eats