Tantalize your taste buds with a culinary journey to the canals of Venice with our exquisite Venetian chicken recipes. Discover the secrets of preparing this delectable dish that has captured the hearts of food enthusiasts for centuries. From classic to contemporary variations, our collection offers a symphony of flavors that will leave you craving for more. Embark on a flavor-filled adventure as we guide you through each recipe, ensuring a perfect balance of herbs, spices, and succulent chicken. Whether you prefer a crispy golden-brown exterior or a tender and juicy interior, our recipes cater to every palate. Get ready to impress your family and friends with this iconic dish that embodies the culinary heritage of Venice.
Let's cook with our recipes!
POLLO AGRODOLCE (VENETIAN SWEET-AND-SOUR CHICKEN)
This is my favorite dish from Bar Italia in St. Louis. I have been looking for this recipe forever and finally found it in a local newspaper.
Provided by Lorianne1
Categories Chicken
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Mix cloves, zest, 1/2 cup vinegar, mint, 1/4 cup oil, salt, pepper in a bowl.
- Add chicken to bowl and marinate in refrigerator 3 hours or overnight.
- Drain chicken and discard marinade Heat a large skillet over medium-high heat and add remaining oil and butter.
- When butter melts, add onion, peppers, and mushrooms.
- Saute until vegetables start to brown (about 4 min).
- Using tongs or a slotted spoon, transfer vegetables to a bowl; keep warm.
- Add chicken to skillet, with what was the skin side down; sear lightly.
- Turn chicken, add raisins and pine nuts, and cook 1-2 minutes, until pine nuts begin to brown.
- Add remaining 6 Tbsp of vinegar and vermouth; bring to a simmer.
- Season lightly with salt, then reduce heat to medium.
- Cook until chicken is just done and sauce is reduced to the consistency of a light syrup.
- If sauce is thick when chicken is done, add small ladlefuls of chicken stock.
- If the sauce is too thin when the chicken is done, remove chicken and continue to reduce sauce.
- When the sauce is the correct consistency, stir in vegetables and add salt if needed.
- Turn chicken pieces over to coat with sauce, then arrange on plate and spoon vegetables and sauce over chicken.
Nutrition Facts : Calories 649.6, Fat 33.9, SaturatedFat 6.7, Cholesterol 155.3, Sodium 575.4, Carbohydrate 32.5, Fiber 3.2, Sugar 23.6, Protein 52
VENETIAN CHICKEN-RICE SOUP
Rice is an extremely popular grain in the Veneto region of Italy. If you're making this soup a day or two before serving, don't add the rice. At serving time, reheat the soup until almost boiling. Then add the rice and cook according to the recipe. From Cooking Club of America.
Provided by Pinay0618
Categories Clear Soup
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in Dutch oven over medium heat until hot. Add pancetta; cook 5 minutes or until lightly browned. Add onion, carrots and celery; cook 8 minutes or until onion begins to brown. Add garlic, bay leaves and saffron; cook 30 seconds.
- Add chicken and broth; increase heat to medium-high. Bring almost to a boil; reduce heat to medium-low. Partially cover and cook 12 to 15 minutes or until chicken is no longer pink in center and juices run clear. Remove chicken; cool slightly. Shred chicken meat.
- Meanwhile, add rice and pepper to Dutch oven. Partially cover and cook 20 minutes or until rice is tender, stirring occasionally. Return chicken to pot; cook 5 minutes or until chicken is heated through. Remove and discard bay leaves.
- 4. In small bowl, stir together parsley and lemon peel. Ladle soup into bowls; sprinkle with parsley.
- mixture.
Nutrition Facts : Calories 261.8, Fat 8.7, SaturatedFat 1.9, Cholesterol 70.8, Sodium 184, Carbohydrate 22, Fiber 1.3, Sugar 2.1, Protein 24.5
VENETIAN CHICKEN
Categories Chicken
Number Of Ingredients 8
Steps:
- Cover chicken with salt and pepper, saute with basil, garlic, and olive oil in large skillet. Add sauce, cream. and parsley. Simmer. Serve over penne pasta.
Tips:
- Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish.
- Don't overcrowd the pan: If you do, the chicken will not cook evenly.
- Cook the chicken over medium heat: This will help to prevent it from drying out.
- Use a meat thermometer to ensure that the chicken is cooked through: The internal temperature should reach 165 degrees Fahrenheit.
- Let the chicken rest before serving: This will help the juices to redistribute throughout the meat.
- Serve the chicken with your favorite sides: Some good options include roasted vegetables, mashed potatoes, or rice.
Conclusion:
Venetian chicken is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy skin, tender meat, and flavorful sauce, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a new recipe to try, give Venetian chicken a try. You won't be disappointed!
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