RECIPE & PAIRING: Spaghetti Pollonese paired with Le Versant Viognier

By #harrisonthehand

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:

Le Versant Viognier

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.


  1. Brown off the mince in some oil and a good knob (lol) of butter, then remove from the pan.
  2. Add the onion into the left over fats in the pan and soften.
  3. For good measure chuck in a good splash of the Viognier and cook out the alcohol.
  4. Once soft, add in the garlic, artichokes, tomatoes and chicken, and cook through stirring together for about 5 mins on a medium heat.
  5. 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.
  6. At this point get your pan of boiling water ready and cook your spaghetti to the instructions.
  7. 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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About #harrisonthehand

Harrison Laird | Embarrison | The Wobs
30 - something
Hands on