Italian Restaurant Chicken Recipe
Italian Restaurant Chicken Recipe photo by Taste of Home

Italian Restaurant Chicken Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 50 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 50 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. Cover and bake 50-60 minutes or until juices run clear. Discard bay leaf; sprinkle with basil. Yield: 6 servings.
Originally published as Italian Restaurant Chicken in Healthy Cooking August/September 2011, p33

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.

Full-Bodied White Wine

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

Reviews for Italian Restaurant Chicken

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 1, 2012

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

MY REVIEW
Reviewed Jan. 30, 2012

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.

MY REVIEW
Reviewed Dec. 2, 2011

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.

MY REVIEW
Reviewed Oct. 25, 2011

This was easy and very good. My husband said immediately that this was a "keeper".

MY REVIEW
Reviewed Oct. 18, 2011

Excellent!!! Easy, hearty - served with whole wheat pasta. Made it with the red wine, made it special. Husband asked that I make this again.

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