Best 3 Veneto Chicken Recipes

Veneto chicken is a delectable dish that originates from the Veneto region of Italy. It is characterized by its tender chicken meat, flavorful sauce, and vibrant colors. The dish is traditionally prepared with chicken pieces that are marinated in a mixture of olive oil, herbs, and spices, then grilled or roasted until perfectly cooked. The sauce is typically made with tomatoes, bell peppers, onions, and garlic, and it is simmered until it thickens and becomes rich in flavor. Veneto chicken is often served with polenta or pasta, and it is a popular choice for both casual and formal gatherings.

Check out the recipes below so you can choose the best recipe for yourself!

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 Italian Recipes

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

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 Italian Recipes

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 VENEZIANA

Chicken Veneziana image

A delicious Italian meal. This is from "Rillo's", a local Italian restaurant. My DH doesn't like snow peas, so I omit them. He loves prosciutto so I buy extra. This meal is great served with garlic bread.

Provided by ckambic

Categories Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 lbs boneless skinless chicken breasts, cut into cubes
6 tablespoons butter, divided
1/3 lb sliced mushrooms
1 clove garlic, minced
1 quart light cream
salt and fresh pepper
2 tablespoons chopped parsley
1 1/2 cups frozen peas
1 cup fresh snow pea
1/8 cup parmesan cheese
1/2 cup shredded provolone cheese or 1/2 cup mozzarella cheese
1/4 cup prosciutto ham, sauteed in some butter,& broken into pieces (imported-buy at deli)
1 lb capellini, cooked

Steps:

Saute chicken cubes in 2 Tbsp butter.
Remove with slotted spoon and set aside.
Saute mushrooms in same skillet.
Remove with slotted spoon and set aside.
Add 1/4 cup butter, garlic, cream, salt, pepper,& parsley.
Boil on high heat just till slightly thickened.
Add frozen peas; cook 5 minutes.
Add chicken, mushrooms, parmesan, and snow peas.
Heat through until snow peas are just tender.
Place cooked, drained cappellini on large platter.
Spoon some chicken sauce over pasta to cover it, reserving some sauce.
Top with provolone& prosciutto.
Broil until cheese melts.
Serve with extra chicken sauce on the side.

Tips for Making the Best Veneto Chicken:

Use high-quality ingredients. This means using fresh, flavorful chicken, ripe tomatoes, and a good quality white wine.
Marinate the chicken for at least 30 minutes. This will help the chicken to absorb the flavors of the marinade.
Cook the chicken over medium heat. This will help to prevent the chicken from drying out.
Add the tomatoes and wine to the chicken after it has browned. This will help to create a flavorful sauce.
Simmer the chicken for at least 30 minutes. This will help to tenderize the chicken and allow the flavors to meld together.
Serve the chicken with your favorite sides. Some popular options include mashed potatoes, roasted vegetables, or a fresh salad.

Conclusion:

Veneto chicken is a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can make the best Veneto chicken that your family and friends will love.