Photo: Lily Banse
Veneto Chicken
11 ingredients
15 min + 50 min
8 servings
openrecipes
"A chicken dish fit for a gondola ride - 'Veneto' means this recipe originated in Venice, Italy! Serve with rice."
Estimated Nutrition (whole recipe, rough)
410
Calories
36g
Protein
18g
Fat
22g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 large tomatoes - peeled, seeded and chopped
- 1 (3 pound) whole chicken, cut into pieces
- 4 tablespoons olive oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 1/2 cup dry white wine
- 1/4 teaspoon dried oregano
- 1 pinch salt
- 1 pinch ground black pepper
- 2 tablespoons balsamic vinegar
- 1/4 pound fresh mushrooms, sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes