Veneto Chicken Recipe -
Veneto Chicken Recipe

Veneto Chicken

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 5 mins


  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 More Reviews

Most Helpful Positive Review
Sep 04, 2006

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 tomatos...what am I, Emril Lagasse? ..but I did seed the tomatos as the recipe called for. If there was a difference to peel the tomatos, i'm not sure what benefit that would give me, because the dish was excellent without the extra work in peeling the tomatos.

Most Helpful Critical Review
Dec 21, 2010

3 tomatoes isnt enough sauce for all that chicken. More like 1 - 28oz can of stew tomaotes to start with. Like other reviews I added garlic 2 cloves, along with the onion. I upped the oregano to at least 2 tsps to give it more flavour than it had. It would have been too bland without the garlic and extra oregano. A good base to play with.

Aug 11, 2006

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 red onion along with white onion as I love the way red onion and balsamic vinegar go together. I also used twice as much wine as the recipe asked for, to give it a bit of an extra kick. Like others I sauted the mushrooms breifly over a very high heat to brown them off. I also used chicken breasts as I was only cooking for two people. The recipe creates a really nice thick and rich (yet light) sauce that you can lavish over the chicken, mushrooms and onions. I served it with a side of bulgar wheat and briefly stemed vegetables. I think it would also be great with rice or pasta. It's definitely the kind of dish that can be dressed down for a home-evening meal or dressed up for a dinner party. I will be making this over and over! Yummy!

Jun 23, 2003

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.

Jun 23, 2003

My husband and I thought it lacked some flavor. Next time I might try adding garlic to help enrich the taste. Served it over rice. I almost think it tasted better as leftovers.

Jul 03, 2006

This chicken recipe was great. I used boneless, skinless, thin sliced chicken breasts. I browned very well as my husband does not like pale chicken. I added garlic, some thyme and did not add any salt. I doubled the wine and added about a quarter cup or so of chicken broth so there would be more liquid. I also sauteed the mushroons before adding. I only had to cook about 15 minutes and removed the chicken. I added the vinegar and sauteed mushroons and let the sauce develop for 5 minutes then added back the chicken and let it pick-up the flavors of the sauce. Will definitely make again. This goes great with Corn and Rice Medley on this site.

Dec 07, 2008

Awesome chicken recipe!! I followed everything the recipe said, and used little cherry tomatoes and added extra was a great dinner. I served it over mashed potatoes and had the leftovers all week. It was a great new and different chicken dinner. Even my chef husband was raving!!

Jun 23, 2003

good flavor and very moist. i think i put too many mushrooms in mine, but otherwise this was a great dish.


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  • Calories
  • 463 kcal
  • 23%
  • Carbohydrates
  • 5.7 g
  • 2%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 32.6 g
  • 50%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 32.9 g
  • 66%
  • Sodium
  • 178 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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