Meridian Industrial


2022-01-26 | NATHAN BLAIS



2 Pounds ground chicken
1 Large bone-in chicken breast
1 Parmesan rind
1 White onion, diced
3-4 cloves garlic, minced
1 large carrot, chopped finely
2 cans crushed tomatoes
1.5 cups chicken broth
1/2 cup red wine
1/2 cup mascarpone
1-2 tbsp Italian seasoning
2 tbsp butter
1 tbsp olive oil
Basil, torn plus more for garnish
Parmesan, for garnish


In a dutch oven, start by browning your chicken breast on both sides. Remove from the pan and set aside. Add olive oil and butter and let it melt. Once melted add in your onion and carrot and sauté for about 5 minutes, I use a food processor to get a fine mince on them. Add in garlic and continue cooking for another minute. Add red wine and let reduce for about 5 minutes. Add in ground chicken and cook through, about 10-12 minutes. Once cooked through add in crushed tomatoes, chicken broth, your bone-in chicken breast, Italian seasoning, and your parmesan rind. Bring to a quick boil and then simmer for about 4 hours. Remove chicken breast and parmesan rind and add in your torn basil and mascarpone. Serve with your favorite pasta and enjoy!

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