Veneto chicken


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About this recipe: A chicken dinner fit for a gondola ride - 'Veneto' means this recipe originated in Venice! Serve with rice.


Serves: 8 

  • 1 whole chicken, cut into pieces
  • flour for dredging
  • 4 tablespoons olive oil
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 125ml dry white wine
  • 3 large tomatoes - peeled, seeded and chopped
  • 1/4 teaspoon dried oregano
  • salt and freshly ground black pepper to taste
  • 2 tablespoons balsamic vinegar
  • 100g fresh mushrooms, sliced

Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

  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 pepper to taste.
  2. Cover, reduce heat, and simmer gently for 30 minutes, turning pieces once.
  3. Pour in balsamic vinegar and mushrooms, and cook another 5 to 10 minutes.

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Reviews (9)


Something else. Great recipe. I used boneless thighs fried them in olive oil and garlic. I also added thyme. Very flavourful, but next time I will double the sauce portion. I didn't bother with peeling the tomatoes...but I did seed the tomatoes 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 tomatoes. - 18 Jul 2008


Lovely recipe. I made it using chicken breasts and served rice with lightly fried red pepper, onion & chopped garlic mix into the rice. - 07 Apr 2015


Lovely flavours and really easy to make - I used thigh fillets and tinned chopped tomatoes. - 23 Aug 2015

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