Chicken Bolognese

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  • 2 tsp olive oil
  • 2 boneless, skinless Crysbro chicken thighs
  • 1/2 cup diced onion
  • 1 cup diced carrot
  • 1 cup diced celery
  • 2 large garlic cloves
  • 2 tsp of salt
  • 1/2 cup red wine
  • 1 tbsp. tomato paste
  • 1/4 cup water
  • 1 tsp sugar
  • 1 tsp dried basil
  • 26 oz strained tomatoes or tomato puree
  • Parmesan cheese rind
  • 3/4 lb whole-wheat spaghetti


  1. Season chicken thighs with salt and pepper on both sides. Heat some oil in a pan and once it’s heated add the chicken and sear until it’s golden brown. Then remove them from the pan and set aside.
  2. Then add onions, carrots, celery, garlic, and 1/2 teaspoon salt to the pan and cook them over a medium heat until slightly soft and fragrant, for about 3 minutes.
  3. Pour in red wine and Stir in tomato paste and strained tomatoes, water, and 1/2 teaspoon salt, 1 tsp sugar, basil, and parmesan cheese rind.
  4. Reduce the heat and add the chicken and cover with a lid. Continue to cook for another 25 minutes in low flame.
  5. While the sauce cooks, bring a large pot of water to a rolling boil and season it with salt.
  6. Once the sauce has simmered for 25 minutes, drop the pasta in the water and give it a stir.
  7. While the pasta cooks, remove the chicken from the pan and shred them and add them back.
  8. Once the pasta is cooked, transfer the pasta to the sauce and add 1 cup of pasta water to the pasta and sauce. Remove the parmesan cheese rind and toss everything together over a low heat. Season with salt and pepper.
  9. Serve with shredded or grated parmesan cheese.
Nethmi Rodrigo

Nethmi Rodrigo

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