Veneto Chicken

Veneto Chicken

41
CHRISTYJ 103

"A chicken dish fit for a gondola ride - 'Veneto' means this recipe originated in Venice, Italy! Serve with rice."

Ingredients

1 h 5 m servings 463 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 32.6 g
  • 50%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 32.9 g
  • 66%
  • Cholesterol:
  • 128 mg
  • 43%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Dredge chicken lightly in flour. Heat oil 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 ground pepper to taste. Cover, reduce heat, and simmer gently for 30 minutes, turning pieces once.
  2. Pour in balsamic vinegar and mushrooms, and cook another 5 to 10 minutes.
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Reviews

41
  1. 55 Ratings

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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 tomat...

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 r...

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.