CHICKEN VENETO STYLE

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CHICKEN VENETO STYLE

“ Tomatoes are used in chicken dishes all over Italy. This dish from the Veneto region of Northern Italy utilizes the unusual seasonings of cloves and cinnamon not typically used in most other regions, reflecting the influence that the Asian trade routes on the spices available in that province.


I like the flavor of cloves so I add a few more, strategically placed around the pan and also go heavy on the cinnamon. But too much of these spices can be a bit bitter. The total cooking time will depend on the size and quality of the bird.”

If you want you can use all thighs or leg quarters or bone in breasts to prepare this dish.”


* A heavy bottomed pan is needed for this recipe. A flame proof earthenware, ceramic or enameled casserole dish can be used instead.  They make a nice presentation also.


Serves 4-6

Ingredients:

  • 1 frying chicken, about 3- 3 ½ pounds, cut up.

  • ⅓ cup olive oil

  • 1 medium onion (any color) thinly sliced

  • 1 stalk on celery, diced

  • 1 medium carrot, diced

  • ½ cip dry white wine

  • 1 14 ounce can of tomatoes

  • 3-4 cloves

  • cinnamon to taste

  • Salt and pepper

  • ½ pound of white button mushrooms, sliced (optional)


Procedure:

  1. Rinse the chicken pieces and pat dry.  Season them lightly with salt and pepper.

  2. Heat the olive oil in a saute pan or skillet large enough, (12 inches or more), to fit the chicken in one layer.

  3. Sauté the carrots, celery and onion gently over moderate heat, just to soften them.

  4. Turn the heat to medium high and add the chicken pieces.  Lightly brown them on each side.

  5. Add the wine and cook off the alcohol, then add the tomatoes and their juice to the pan.

  6. When everything is simmering, turn the heat to medium low and continue to simmer briskly.  Turn the chicken pieces over a time or two for even cooking on both sides. There should always be enough liquid to cover the bottom of the pan by a ¼ inch or so.

  7. After about 30 minutes, check the doneness of the chicken with an instant read thermometer or remove a large piece and cut it open to see if the juices are clear and the meat is tender.. 

  8. Serve with rice or pasta.  The pan juices and vegetables make a good topping!


Buon Appetito!


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