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Italian Restaurant Chicken Recipe

Italian Restaurant Chicken Recipe photo by Taste of Home

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Here’s a healthful dish that’s a favorite with family and friends. While the chicken and sauce cook, I make pasta to serve with it. The moist, tender, richly seasoned chicken is something special! —Patricia Nieh, Portola Valley, California

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Italian Restaurant Chicken Recipe

Prep: 25 min. Bake: 50 min.

Yield: 6 Servings

25 50 75

Ingredients

1 broiler/fryer chicken (3 pounds), cut up and skin removed
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 small onion, finely chopped
1/4 cup finely chopped celery
1/4 cup finely chopped carrot
3 garlic cloves, minced
1/2 cup dry red wine or reduced-sodium chicken broth
1 can (28 ounces) crushed tomatoes
1 bay leaf
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 cup minced fresh basil

Directions

Preheat oven to 325°. Sprinkle chicken with salt and pepper. In an ovenproof Dutch oven, brown chicken in oil in batches. Remove and keep warm.
In same pan, saute onion, celery, carrot and garlic in pan drippings until tender. Add wine, stirring to loosen browned bits from pan. Stir in tomatoes, bay leaf, rosemary and chicken; bring to a boil.
Cover and bake 50-60 minutes or until juices run clear. Discard bay leaf; sprinkle with basil. Yield: 6 servings.

Nutritional Facts 3 ounces cooked chicken with 2/3 cup sauce equals 254 calories, 11 g fat (2 g saturated fat), 73 mg cholesterol, 442 mg sodium, 12 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

Originally published as Italian Restaurant Chicken in Healthy Cooking August/September 2011, p33

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Italian Restaurant Chicken

Italian Restaurant Chicken

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Reviewed on Apr. 01, 2012 by bjsilve0

So So. I would not bother making this again. The flavor did not warrent the prep time/chopping.

Reviewed on Jan. 30, 2012 by Carc

Great flavor! My husband said this is a keeper. The sauce was a little thin for us, next time I'll thicken the sauce up some.

Reviewed on Dec. 02, 2011 by mrscrazyed1

This is a great recipe if you like chicken covered in marinara. Made it exactly as directed and served with pasta. The seasoning was excellent and the chicken came out moist and tender. Unfortunately, I found I didn't care for the sauce-covered chicken -- just personal preference.