Chicken Veneto
Submitted by itsalingthing
Italian braised chicken Veneto-style with fresh tomatoes, white wine, balsamic vinegar, mushrooms, and oregano. Flour-dredged and browned, then simmered until fork-tender. Serve over rice.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minStraight from northeastern Italy, this is rustic home cooking at its finest.
A whole chicken gets cut into pieces, lightly floured, and browned in olive oil until golden. Onion and celery add an aromatic base, then white wine and fresh tomatoes create a fragrant braising liquid.
The balsamic vinegar goes in near the end along with sliced mushrooms, adding a sweet-tart depth that ties everything together.
Serve it over steamed rice and let the sauce soak in.
Pro Tips
- Use ripe, in-season tomatoes for the best flavor; blanch and peel them for a smoother sauce
- Squeeze out the tomato seeds before chopping to keep the sauce from getting watery
- Add the balsamic vinegar at the end so its flavor stays bright and distinct rather than cooking away
- A splash of good balsamic makes all the difference here; save the cheap stuff for salad dressing
Ingredients
Directions
Remove core from tomatoes and cut a cross in the opposite end.
Put into boiling water for a few seconds to loosen skins.
Peel, cut in half crosswise and squeeze out seeds.
Chop and set aside.
Wash and dry chicken; cut into serving pieces, discarding neck, back and wing tips; dredge lightly in flour.
Heat olive oil in a large sauté pan, and brown chicken lightly on both sides.
Add onion and celery and cook for 2 minutes.
Add the wine, oregano and tomatoes; season with salt and pepper, cover, and let simmer gently for 30 minutes, turning chicken once.
Add the Balsamic vinegar and mushrooms; cook another for 5 to 10 minutes.
Check seasoning and serve with hot cooked rice.
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