RECIPE & PAIRING: Spaghetti Pollonese paired with Le Versant Viognier
This was initially an attempt to make a ‘healthier’ classic, by trying to remove the red meat aspect. But then after the realisation that thigh is probably the tastiest part of the chicken, and discovering a pot of cream in the fridge that needed using, I ended up with the exact opposite of my initial intention.
But as is life.
It’s rich, creamy, but still has the traditional flavours of a classic bolognese. Kinda.
- 400g Chicken thigh mince (turkey mince is more readily available if you’re struggling)
- 1 white onion, finely diced
- 4 cloves garlic, crushed
- 150g sun-dried tomatoes, roughly chopped
- 120g tinned artichoke hearts, roughly chopped
- 150ml double cream
- 75ml soured cream
- Juice of half a lemon
- Large handful of basil, half chopped, half whole leaf
- Pile of grated parmesan
- 200g wholewheat spaghetti
Recommended wine pairing:
This Viognier pairs perfectly with this dish. It’s got a medium body with rich dried apricot and nectarine notes, but finishes cleanly with a fresh lemon acidity that cuts wonderfully through all the fats.
- Brown off the mince in some oil and a good knob (lol) of butter, then remove from the pan.
- Add the onion into the left over fats in the pan and soften.
- For good measure chuck in a good splash of the Viognier and cook out the alcohol.
- Once soft, add in the garlic, artichokes, tomatoes and chicken, and cook through stirring together for about 5 mins on a medium heat.
- Chuck in the creams and lemon juice, stir together on the medium heat for 5 mins, then turn right down and simmer for 15 mins.
- At this point get your pan of boiling water ready and cook your spaghetti to the instructions.
- Lob in the basil and a good handful of parmesan and stir through, cooking for a final 5 minutes, season to taste, then plate up alongside a glass of Le Versant Viognier!
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