Best 2 Veneto Chicken Recipes

In the culinary tapestry of Italian regional cuisines, Veneto chicken stands out as a delectable dish that embodies the essence of Venetian gastronomy. Originating from the Veneto region in northeastern Italy, this dish showcases the region's love for simple yet flavorful cooking. With variations found across the province, Veneto chicken is typically prepared using free-range chicken pieces marinated in a flavorful blend of herbs, spices, and white wine. The chicken is then roasted until tender and succulent, resulting in a crispy golden skin and moist, juicy meat. This article offers a comprehensive guide to preparing Veneto chicken, featuring three distinct recipes that cater to diverse tastes and preferences.

Let's dive into the culinary journey of Veneto chicken with three enticing recipes:

1. **Veneto Chicken with Herbs and White Wine:** This classic recipe captures the authentic flavors of the Veneto region. Chicken pieces are marinated in a mixture of olive oil, white wine, garlic, rosemary, sage, and thyme. After marinating, the chicken is roasted until cooked through, resulting in a flavorful and aromatic dish that showcases the harmonious blend of herbs and white wine.

2. **Veneto Chicken with Lemon and Capers:** This delightful variation adds a zesty twist to the traditional recipe. Chicken pieces are marinated in a vibrant mixture of lemon juice, capers, olive oil, and oregano. The chicken is then roasted, creating a tantalizing interplay of tangy lemon, salty capers, and fragrant oregano flavors.

3. **Veneto Chicken with Sausage and Peppers:** This hearty recipe combines the richness of chicken with the smoky flavors of sausage and the vibrant sweetness of bell peppers. Chicken pieces are marinated in a flavorful blend of olive oil, garlic, and paprika. After marinating, the chicken is roasted along with sliced sausage and bell peppers, resulting in a delectable dish that is sure to satisfy even the most discerning palate.

Each recipe offers a unique take on Veneto chicken, allowing you to explore the diverse culinary traditions of the Veneto region. Whether you prefer the classic herb and white wine combination, the zesty lemon and capers variation, or the hearty sausage and peppers combination, these recipes provide a delightful journey into the world of Italian cooking.

Let's cook with our 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.

Tips:

To achieve a crispy and flavorful chicken, ensure the skin is dry before cooking. Pat it with paper towels to remove excess moisture.
Use a cast-iron skillet or a heavy-bottomed pan that can withstand high heat. This will help evenly brown the chicken and prevent sticking.
Season the chicken generously with salt and pepper, both inside and out. This will enhance the natural flavor of the chicken.
Sear the chicken over medium-high heat until golden brown on all sides. This will create a delicious crust and lock in the juices.
Reduce the heat to medium-low and continue cooking the chicken until it reaches an internal temperature of 165°F (74°C). This will ensure that the chicken is cooked thoroughly without overcooking.
Allow the chicken to rest for a few minutes before serving. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful chicken.

Conclusion:

Veneto Chicken is a delightful Italian dish that combines simple ingredients to create a flavorful and satisfying meal. With its crispy skin, tender meat, and aromatic herbs, this dish is sure to impress your taste buds. Whether you're a seasoned cook or just starting out, this recipe is easy to follow and guarantees delicious results. So, gather your ingredients, heat up your skillet, and embark on a culinary journey to the heart of Veneto, Italy. Buon Appetito!

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