A hearty and delicious weeknight dinner that will warm your soul and satisfy every taste bud! Chicken mince is cooked down with carrots, celery and onion to create a rich bolognese. This divine bolognese sauce is then poured over tender baby potatoes before being sprinkled with cheese and baked to bubbling perfection!
Chicken Bolognese Bake
Chicken Bolognese Bake
with baby potatoes & fresh parsley
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Baby Potatoes
- Carrot
- Celery Stalk
- Celery Stalks
- Chicken
- Chicken Stock
- Cooked Chopped Tomato
- Free-Range Chicken Mince
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Grated Mozzarella & Cheddar Cheese Mix
- Onion
- Onions
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
CHICKY MINCE
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 100ml of boiling water. Place a deep pan over a medium-high heat with a drizzle of oil. When hot, add the diced onion, the chopped carrot, and the chopped celery. Fry for 5-7 minutes until softened, shifting occasionally. Add the grated garlic and the tomato paste and fry for 1-2 minutes until fragrant, shifting constantly. Add the chicken mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes until browned, shifting occasionally. Pour in the cooked chopped tomato and the diluted stock and bring to the boil. Once boiling, reduce the heat and leave to simmer for 10-15 minutes until reduced and thickened, stirring occasionally. Season to taste.
LITTLE POTS
While the mince is reducing, place a pot of cold salted water over a high heat. Add the quartered baby potatoes and bring to the boil. Once boiling, reduce the heat and simmer for 12-15 minutes until soft. Drain on completion and season.
BAKE THE BAKE
Spread out the softened baby potatoes in a baking dish. Pour over the saucy chicken mince, making sure it’s covering all the potatoes. Sprinkle over the grated cheese and bake in the hot oven for 10-12 minutes until the cheese is melted and bubbling.
TUCK IN!
Plate up a generous helping of the cheesy chicken bake. Sprinkle over the chopped parsley. Enjoy, Chef!
Chicken Stock - 5ml
Onion - 1
Carrot - 240g
Celery Stalk - 1
Garlic Clove - 1
Tomato Paste - 7,5ml
Free-range Chicken Mince - 150g
Cooked Chopped Tomato - 100g
Baby Potatoes - 200g
Grated Mozzarella & Cheddar Cheese Mix - 80g
Fresh Parsley - 4g
CHICKY MINCE
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 200ml of boiling water. Place a deep pan over a medium-high heat with a drizzle of oil. When hot, add the diced onion, the chopped carrot, and the chopped celery. Fry for 5-7 minutes until softened, shifting occasionally. Add the grated garlic and the tomato paste and fry for 1-2 minutes until fragrant, shifting constantly. Add the chicken mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, shifting occasionally. Pour in the cooked chopped tomato and the diluted stock and bring to the boil. Once boiling, reduce the heat and leave to simmer for 10-15 minutes until reduced and thickened, stirring occasionally. Season to taste.
LITTLE POTS
While the mince is reducing, place a pot of cold salted water over a high heat. Add the quartered baby potatoes and bring to the boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion and season.
BAKE THE BAKE
Spread out the softened baby potatoes in a baking dish. Pour over the saucy chicken mince, making sure it’s covering all the potatoes. Sprinkle over the grated cheese and bake in the hot oven for 10-12 minutes until the cheese is melted and bubbling.
TUCK IN!
Plate up a generous helping of the cheesy chicken bake. Sprinkle over the chopped parsley. Enjoy, Chef!
Chicken Stock - 10ml
Onion - 1
Carrot - 480g
Celery Stalk - 1
Garlic Cloves - 2
Tomato Paste - 15ml
Free-range Chicken Mince - 300g
Cooked Chopped Tomato - 200g
Baby Potatoes - 400g
Grated Mozzarella & Cheddar Cheese Mix - 160g
Fresh Parsley - 8g
CHICKY MINCE
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 300ml of boiling water. Place a deep pan over a medium-high heat with a drizzle of oil. When hot, add the diced onion, the chopped carrot, and the chopped celery. Fry for 6-8 minutes until softened, shifting occasionally. Add the grated garlic and the tomato paste and fry for 1-2 minutes until fragrant, shifting constantly. Add the chicken mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, shifting occasionally. Pour in the cooked chopped tomato and the diluted stock and bring to the boil. Once boiling, reduce the heat and leave to simmer for 15-20 minutes until reduced and thickened, stirring occasionally. Season to taste.
LITTLE POTS
While the mince is reducing, place a pot of cold salted water over a high heat. Add the quartered baby potatoes and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion and season.
BAKE THE BAKE
Spread out the softened baby potatoes in a large baking dish. Pour over the saucy chicken mince, making sure it’s covering all the potatoes. Sprinkle over the grated cheese and bake in the hot oven for 12-15 minutes until the cheese is melted and bubbling.
TUCK IN!
Plate up a generous helping of the cheesy chicken bake. Sprinkle over the chopped parsley. Enjoy, Chef!
Chicken Stock - 15ml
Onions - 2
Carrot - 720g
Celery Stalks - 2
Garlic Cloves - 3
Tomato Paste - 22,5ml
Free-range Chicken Mince - 450g
Cooked Chopped Tomato - 300g
Baby Potatoes - 600g
Grated Mozzarella & Cheddar Cheese Mix - 240g
Fresh Parsley - 12g
CHICKY MINCE
Preheat the oven to 200°C. Boil the kettle. Dilute the stock with 400ml of boiling water. Place a deep pan over a medium-high heat with a drizzle of oil. When hot, add the diced onion, the chopped carrot, and the chopped celery. Fry for 6-8 minutes until softened, shifting occasionally. Add the grated garlic and the tomato paste and fry for 1-2 minutes until fragrant, shifting constantly. Add the chicken mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, shifting occasionally. Pour in the cooked chopped tomato and the diluted stock and bring to the boil. Once boiling, reduce the heat and leave to simmer for 15-20 minutes until reduced and thickened, stirring occasionally. Season to taste.
LITTLE POTS
While the mince is reducing, place a pot of cold salted water over a high heat. Add the quartered baby potatoes and bring to the boil. Once boiling, reduce the heat and simmer for 20-25 minutes until soft. Drain on completion and season.
BAKE THE BAKE
Spread out the softened baby potatoes in a large baking dish. Pour over the saucy chicken mince, making sure it’s covering all the potatoes. Sprinkle over the grated cheese and bake in the hot oven for 12-15 minutes until the cheese is melted and bubbling.
TUCK IN!
Plate up a generous helping of the cheesy chicken bake. Sprinkle over the chopped parsley. Enjoy, Chef!
Chicken Stock - 20ml
Onions - 2
Carrot - 960g
Celery Stalks - 2
Garlic Cloves - 4
Tomato Paste - 30ml
Free-range Chicken Mince - 600g
Cooked Chopped Tomato - 400g
Baby Potatoes - 800g
Grated Mozzarella & Cheddar Cheese Mix - 320g
Fresh Parsley - 15g
Woolies Products in this dish
