Best Veneto Chicken Recipes

VENETO CHICKEN

Veneto Chicken image

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

Provided by CHRISTYJ

Categories World Cuisine Recipes European Italian

Time 1h5m

Yield 8

Number Of Ingredients 11

Ingredients

3 large tomatoes - peeled, seeded and chopped
1 (3 pound) whole chicken, cut into pieces
4 tablespoons olive oil
1 onion, chopped
1 stalk celery, chopped
½ cup dry white wine
¼ teaspoon dried oregano
1 pinch salt
1 pinch ground black pepper
2 tablespoons balsamic vinegar
¼ pound fresh mushrooms, sliced

Steps:

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.
Pour in balsamic vinegar and mushrooms, and cook another 5 to 10 minutes.

Nutrition Facts : Calories 463.1 calories, Carbohydrate 5.7 g, Cholesterol 127.7 mg, Fat 32.6 g, Fiber 1.3 g, Protein 32.9 g, SaturatedFat 8.3 g, Sodium 129.8 mg, Sugar 3.4 g

CHICKEN VENETO

Chicken Veneto image

Was looking for something to cook with chicken or some way new to prepare it and voila - I found this in Midwest Living ( a newsletter that I got as an introductory offer) We marinated it with fresh lime juice for a few minutes, didn't call for roasted garlic but I had some so I used it, & the rest is just scrumptious! Enjoyed it with haricots verts - mixed with onions - delicious. However, the sauce was so great that I paired it with rice. The Cubans love having a sauce to put on their white rice, served at almost every meal!!!!

Provided by Manami

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 ounces dried fettuccine (cooked according to directions) or 8 ounces linguine (cooked according to directions)
12 ounces boneless skinless chicken breast halves
1 limes, juice of (not the bottled kind) or 1 lemon, juice of (not the bottled kind)
2 tablespoons extra virgin olive oil
1/4 cup butter (or less)
3 garlic cloves, minced (I used roasted garlic)
9 ounces frozen artichoke hearts, thawed and halved
1/4 cup toasted coarsely chopped pistachio nut
3/4 cup dry white wine
1/4 teaspoon salt
2 tablespoons snipped fresh Italian parsley (flat-leaf)
cracked black pepper
crushed red pepper flakes

Steps:

Cook pasta according to package directions; drain & keep warm.
Meanwhile, cut chicken marinated in lime or lemon juice, into bite-size strips.
In a very large skillet, cook chicken in hot oil over medium-high heat for 3 to 4 minutes or until chicken is no longer pink.
Remove chicken from skillet with a slotted spoon; discard pan drippings.
In same skillet, melt butter over medium heat.
Add garlic; cook and stir for 15 seconds; remove from heat.
Add artichokes, pistachios and wine & return to heat.
Bring to boiling; reduce heat.
Simmer, uncovered, 5 minutes; stir in salt, freshly ground black pepper & crushed red pepper flakes, if using.
Return chicken to the skillet.
Cook for 1 to 2 minutes more or until heated through.
To serve, arrange the pasta on 4 individual dinner plates or a large platter.
Spoon the chicken mixture over the pasta.
Sprinkle with parsley and cracked black pepper to taste.
Serve immediately.

Nutrition Facts : Calories 583.9, Fat 25.6, SaturatedFat 9.7, Cholesterol 127.7, Sodium 328.3, Carbohydrate 50.5, Fiber 5.3, Sugar 2.3, Protein 31.4

VENETO CHICKEN

Veneto Chicken image

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

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

3 large tomatoes - peeled, seeded and chopped
1 (3 pound) whole chicken, cut into pieces
4 tablespoons olive oil
1 onion, chopped
1 stalk celery, chopped
1/2 cup dry white wine
1/4 teaspoon dried oregano
1 pinch salt
1 pinch ground black pepper
2 tablespoons balsamic vinegar
1/4 pound fresh mushrooms, sliced

Steps:

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.
Pour in balsamic vinegar and mushrooms, and cook another 5 to 10 minutes.