Veneto Chicken

    (86)
    1 hour 5 mins

    A chicken dish fit for a gondola ride - 'Veneto' means this recipe originated in Venice! Serve with cooked rice or a risotto. To save time purchase already prepared chicken pieces from the supermarket or lacal market.


    79 people made this

    Ingredients
    Serves: 8 

    • 3 large tomatoes - peeled, seeded and chopped
    • 1362 g whole chicken, cut into pieces
    • 60 ml olive oil
    • 1 onion, chopped
    • 1 stalk celery, chopped
    • 120 ml dry white wine
    • 0.4 g dried oregano
    • 1 g salt
    • 1 g ground black pepper
    • 30 ml balsamic vinegar
    • 115 g fresh mushrooms, sliced

    Directions
    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Dredge chicken lightly in flour. Heat oil in a large frying pan or wide saucepan over medium high heat. Fry chicken pieces briefly, turning to brown evenly. Add onion and celery; cook 1 to 2 minutes. Stir in wine and chopped tomatoes. Season with oregano, and salt and pepper to taste.
    2. Cover, reduce heat, and simmer gently for 30 minutes, turning pieces once.
    3. Pour in balsamic vinegar and mushrooms, and cook further 5 to 10 minutes.
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    Reviews and ratings
    Global ratings:
    (86)

    Reviews in English (60)

    by
    21

    Great recipe. I used boneless thighs fried them in olive oil and garlic. I also added thyme. Very flavorful, but next time I will double the sauce portion. I didn't bother with peeling the tomatos...what am I, Emril Lagasse? ..but I did seed the tomatos as the recipe called for. If there was a difference to peel the tomatos, i'm not sure what benefit that would give me, because the dish was excellent without the extra work in peeling the tomatos.  -  04 Sep 2006  (Review from Allrecipes US | Canada)

    by
    14

    I found this recipe when looking for something to do with a left over bottle of white wine from the day before. This has to be one of my favourite chicken recipes I've ever tried. I used half red onion along with white onion as I love the way red onion and balsamic vinegar go together. I also used twice as much wine as the recipe asked for, to give it a bit of an extra kick. Like others I sauted the mushrooms breifly over a very high heat to brown them off. I also used chicken breasts as I was only cooking for two people. The recipe creates a really nice thick and rich (yet light) sauce that you can lavish over the chicken, mushrooms and onions. I served it with a side of bulgar wheat and briefly stemed vegetables. I think it would also be great with rice or pasta. It's definitely the kind of dish that can be dressed down for a home-evening meal or dressed up for a dinner party. I will be making this over and over! Yummy!  -  11 Aug 2006  (Review from Allrecipes US | Canada)

    by
    12

    Fantastic dish! Sophisticated taste, make sure to have rice to go along with dish, we thought we'd detour from the recipe and have fresh baked bread, it just didn't cut it for us.  -  11 Sep 2002  (Review from Allrecipes US | Canada)

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