Best 4 Chicken Veneto Recipes

Indulge in the rustic charm of Veneto, Italy, with our culinary journey through the region's rich culinary heritage. Discover the secrets behind Pollo alla Veneta, a classic dish that showcases the harmonious blend of simple, fresh ingredients. Learn how to prepare this flavorful chicken dish using either a traditional stovetop method or a modern air fryer technique. Elevate your culinary skills with our step-by-step guide, ensuring perfect results every time. But that's not all! This article also offers a delightful collection of additional recipes that capture the essence of Veneto's culinary traditions. From the vibrant flavors of Risotto al Radicchio to the comforting warmth of Pasta e Fagioli, each dish promises a tantalizing taste of this enchanting region.

Here are our top 4 tried and tested recipes!

CHICKEN VENETO

Chicken Veneto image

Was looking for something to cook with chicken or some way new to prepare it and voila - I found this in Midwest Living ( a newsletter that I got as an introductory offer) We marinated it with fresh lime juice for a few minutes, didn't call for roasted garlic but I had some so I used it, & the rest is just scrumptious! Enjoyed it with haricots verts - mixed with onions - delicious. However, the sauce was so great that I paired it with rice. The Cubans love having a sauce to put on their white rice, served at almost every meal!!!!

Provided by Manami

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

8 ounces dried fettuccine (cooked according to directions) or 8 ounces linguine (cooked according to directions)
12 ounces boneless skinless chicken breast halves
1 limes, juice of (not the bottled kind) or 1 lemon, juice of (not the bottled kind)
2 tablespoons extra virgin olive oil
1/4 cup butter (or less)
3 garlic cloves, minced (I used roasted garlic)
9 ounces frozen artichoke hearts, thawed and halved
1/4 cup toasted coarsely chopped pistachio nut
3/4 cup dry white wine
1/4 teaspoon salt
2 tablespoons snipped fresh Italian parsley (flat-leaf)
cracked black pepper
crushed red pepper flakes

Steps:

Cook pasta according to package directions; drain & keep warm.
Meanwhile, cut chicken marinated in lime or lemon juice, into bite-size strips.
In a very large skillet, cook chicken in hot oil over medium-high heat for 3 to 4 minutes or until chicken is no longer pink.
Remove chicken from skillet with a slotted spoon; discard pan drippings.
In same skillet, melt butter over medium heat.
Add garlic; cook and stir for 15 seconds; remove from heat.
Add artichokes, pistachios and wine & return to heat.
Bring to boiling; reduce heat.
Simmer, uncovered, 5 minutes; stir in salt, freshly ground black pepper & crushed red pepper flakes, if using.
Return chicken to the skillet.
Cook for 1 to 2 minutes more or until heated through.
To serve, arrange the pasta on 4 individual dinner plates or a large platter.
Spoon the chicken mixture over the pasta.
Sprinkle with parsley and cracked black pepper to taste.
Serve immediately.

Nutrition Facts : Calories 583.9, Fat 25.6, SaturatedFat 9.7, Cholesterol 127.7, Sodium 328.3, Carbohydrate 50.5, Fiber 5.3, Sugar 2.3, Protein 31.4

POLLO FRITO

Pollo Frito image

Provided by Giada De Laurentiis

Categories main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup fresh lemon juice (2 to3 lemons, depending on size)
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1 (3 1/2-pound) whole frying chicken, cut into 8 pieces
1 teaspoon freshly ground black pepper
2 cups olive oil (approximate amount)
1 cup all-purpose flour (approximate amount)
Lemon wedges, for garnish
6 sprigs fresh Italian parsley, for garnish

Steps:

In a large casserole dish, whisk the lemon juice, extra-virgin olive oil, and salt to blend. Add the chicken pieces and turn to coat. Cover and refrigerate at least 2 hours and up to 1 day, turning the chicken pieces occasionally.
In a large cast iron frying pan or other heavy frying pan, add enough oil to come 1/3-inch up the sides of the pan. Heat the oil over medium heat. Meanwhile, drain the marinade from the chicken. Pat the chicken dry with paper towels. Sprinkle with pepper. Working in 2 batches, dredge the chicken in the flour to coat completely. Shake off the excess flour and then carefully add the chicken to the hot oil. Fry until the chicken is golden brown and just cooked through, turning occasionally, about 25 minutes. Using tongs, transfer the chicken to a paper towel-lined plate to drain the excess oil.
Arrange the fried chicken on a warm platter and serve with the lemon wedges and parsley.

CHICKEN VALENTINO

Chicken Valentino image

Provided by Food Network

Categories main-dish

Time 37m

Yield 1 serving

Number Of Ingredients 15

Ingredients

3 cups vegetable oil
1 chicken breast, boneless and skinless
Kosher salt
Freshly ground black pepper
Flour, for dredging
4 eggs, beaten
1 cup bread crumbs
1 (2-ounce) jar roasted red peppers
2 ounces fresh mozzarella, thinly sliced
1 small package fresh three-cheese tortellini
1 large basil leaf
Pink Sauce, recipe follows
1 cup bottled marinara sauce
1/4 cup heavy whipping cream
1 tablespoon chopped fresh basil leaves

Steps:

Preheat oven to 350 degrees F.
In a 3-inch sided saute pan, heat the vegetable oil to 350 degrees F.
Place the chicken breast between 2 pieces of plastic wrap, and pound the chicken until it is 1/4-inch thick. Remove the chicken and lightly season the breast with salt and pepper. Dredge the breast in the flour, then in the egg, and coat with bread crumbs. Put the chicken on a flat, workable surface, and place the red pepper and mozzarella down the center of the breast. Leave a 2-inch space at one end for closure, and starting at the other end of the breast, begin rolling the chicken, being careful not to lose the stuffing. Give the breast an even squeeze to secure the closure.
Slowly place the breast, seam side down, in the oil. Allow the breast to fry until it is a golden brown color, about 5 minutes, before turning. Cook the other side until golden brown, and remove the breast to a baking sheet. Put it in the oven and allow it to finish cooking, approximately 10 minutes.
Meanwhile, cook as much pasta as desired in a medium pot of boiling, salted water. Drain and reserve.
Very carefully fry the basil leaf in the same oil until translucent.
To serve the chicken, trim the outside edges of the breast, and then cut it on the bias. Coat a dinner plate with George's Pink Sauce and place some warm three-cheese tortellini in the center. Stand the Chicken Valentino in the front of the plate, exposing the stuffing. Garnish the plate with the fried basil leaf.
Heat the marinara sauce in a small saucepan. Stir in the cream and fresh basil. Serve underneath Chicken Valentino.

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:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Choose the Right Chicken: For this recipe, use a whole chicken that is about 3 pounds. You can also use chicken pieces, but the cooking time may vary.
Season the Chicken Generously: Don't be afraid to use plenty of salt and pepper to season the chicken. This will help to enhance the flavor of the dish.
Use a Dutch Oven: A Dutch oven is a great pot for cooking this dish because it distributes heat evenly and can hold a lot of liquid. If you don't have a Dutch oven, you can use a large pot with a lid.
Brown the Chicken: Before you braise the chicken, brown it in a little bit of olive oil. This will help to develop flavor and color.
Use a Variety of Vegetables: This recipe calls for a variety of vegetables, including carrots, celery, onions, and garlic. You can also add other vegetables that you like, such as potatoes, parsnips, or turnips.
Use Dry White Wine: Dry white wine is a good choice for braising the chicken. It adds a subtle flavor to the dish without overpowering the other ingredients.
Simmer the Chicken: After you've added all of the ingredients to the pot, bring the liquid to a boil, then reduce the heat to low and simmer the chicken for about 1 hour, or until it is cooked through.

Conclusion:

This Chicken Veneto recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is braised in a flavorful broth made with white wine, vegetables, and herbs. The result is a tender and juicy chicken that is sure to please everyone at the table. Serve the chicken with mashed potatoes, rice, or your favorite side dish.