RECIPE
Venetian Chicken
An old Italian recipe from Venice...
4
K Cals
236
This is an old Italian recipe which is traditional in Venice. You can choose whether you want to peel the tomatoes or not and we suggest you serve it with salad for a light lunch.
Preparation Time: 15 min.
Cooking Time: 60 min.
Servings: 4
Cooking Time: 60 min.
Servings: 4
Nutritional Information
(Amount per serving)
Protein 29 g
Carbohydrates 11.7 g
Dietary Fiber 2.7 g
Fat- Total 7.2 g
Saturated 1.6 g
INGREDIENTS
2 whole,large chicken breasts, cut into pieces
1 tablespoon olive oil
1 onion, finely chopped
1 celery stick, chopped
1 sweet pointed pepper, chopped
100g fresh mushrooms, sliced
125ml white wine
3 large tomatoes - peeled, seeded and chopped
½ teaspoon dried oregano
Salt and pepper (for desired taste)
2 tablespoons good quality balsamic vinegar
Brown flour
1 tablespoon olive oil
1 onion, finely chopped
1 celery stick, chopped
1 sweet pointed pepper, chopped
100g fresh mushrooms, sliced
125ml white wine
3 large tomatoes - peeled, seeded and chopped
½ teaspoon dried oregano
Salt and pepper (for desired taste)
2 tablespoons good quality balsamic vinegar
Brown flour
PREPARATION
Cover chicken lightly in flour. This will help crisp and brown it up when frying. Heat oil over medium-high heat. Fry chicken pieces briefly allowing them to turn brown evenly. Add onion and celery then cook for 1-2 minutes. Stir in the wine and chopped tomatoes then season with oregano salt and pepper to desired taste. Cover with lid and then reduce heat and simmer gently for 30 minutes, turning the chicken pieces at least once. Pour in balsamic vinegar, pepper and mushrooms and cook another 5-10 minutes.
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