Veneto Chicken

Veneto Chicken


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About this recipe: 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.


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

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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