Best 5 Chicken Veneziana Recipes

FETTUCCINE WITH VENETIAN CHICKEN SAUCE

Steps:

• In a saucepan, bring chicken stock to a boil. Cut the chicken breasts into lengthwise strips about the width of a finger, and drop them into the boiling stock.
• Cover and bring to a boil, then decrease heat and simmer for 4 minutes. Remove the cover and set aside, allowing the chicken to cool in the liquid. When cool, transfer chicken to a cutting board and reheat the stock.
• Cut the chicken strips lengthwise into ¼-inch thick slices, then cut across to make ¼-inch dice.
• Meanwhile, melt 1 tablespoon of the butter in another large saucepan. Stir in the garlic and cook over low heat until the garlic is very fragrant but not browned, a couple minutes. Add 1 cup water to prevent the garlic from browning.
• Add in carrots and salt, and cook over medium heat, stirring frequently, until the mixture is nearly dry with just a bit of water left, about 20 to 25 minutes. Stir constantly toward the end of this step to be sure the carrots do not brown at all.
• Add the hot stock and tomato juice. Cover and bring to a boil, then decrease heat, partially cover, and simmer gently for 35 minutes or until the carrots are very soft. Puree with an immersion blender or regular blender until you have a smooth puree. Set aside.
• Add the chicken to the sauce and reheat gently. Adjust seasoning with more salt if needed.
• Bring a large pot of water to a boil. Generously salt the water and add in the fettuccine. Cook, stirring often, until al dente.
• Drain the pasta and return to the pasta pot off the heat. Toss with the remaining butter and fold enough sauce to coat the noodles generously. Serve immediately with grated Parmigiano-Reggiano cheese on the side for topping.

CHICKEN LIVERS AND ONIONS, VENETIAN STYLE

Steps:

• Mix the raisins and vinegar together and set aside.
• Trim the livers of any membranes or connective tissue. Cut the pairs in half, making all the pieces as uniform as possible. Pat the livers dry on paper towels.
• Heat the oil in a large, heavy skillet. Add onions and saute slowly, over low heat, until golden and tender, about 20 minutes. Transfer onions to a bowl, draining as much of the oil as possible into skillet.
• Increase the heat to high, add the livers and cook them very quickly, moving them around in the oil, for three to five minutes until they begin to brown but are still pink inside. Season with salt and pepper.
• Sprinkle with sage and wine and the raisins and vinegar. Reduce heat to low, return onions to pan, mix them in to reheat. Serve liver and onions moistened with the pan juices.

ROASTED CHICKEN PROVENçAL

Steps:

• Heat oven to 400 degrees. Season the chicken with salt and pepper. Put the flour in a shallow pan, and lightly dredge the chicken in it, shaking the pieces to remove excess flour.
• Swirl the oil in a large roasting pan, and place the floured chicken in it. Season the chicken with the herbes de Provence. Arrange the lemon, garlic cloves and shallots around the chicken, then add the vermouth to the pan.
• Put the pan in the oven, and roast for 25 to 30 minutes, then baste it with the pan juices. Continue roasting for another 25 to 30 minutes, or until the chicken is very crisp and the meat cooked through.
• Serve in the pan or on a warmed platter, garnished with the thyme.

LIVER WITH ONIONS AND VINEGAR (FEGATO ALLA VENEZIANA)

Steps:

• Trim liver of veins and membranes. Cut on the diagonal into wide, 1/4-inch slices.
• Melt the butter in a large skillet. Fry the onions in the butter over medium heat, stirring often, until nicely browned, 10 to 15 minutes. Season to taste with salt, pepper and vinegar. Set aside.
• Dredge liver pieces with seasoned flour, and shake off excess. In a second large skillet, melt the clarified butter over high heat, and when very hot, drop in the liver pieces, a few at a time. Fry 30 seconds or so on each side. Remove to a serving dish. Liver should still be raw in the center.
• When all liver pieces have been fried, place the onions in the skillet containing the liver juices and reheat the onions thoroughly, stirring often. Add the liver to the onions, toss briefly to heat through, and turn out onto the serving dish. Sprinkle with chopped parsley.

PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE

Steps:

• For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
• Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
• Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
• Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
• While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
• Carve the chicken and serve with the sauce and lime wedges on the side.