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Italian Restaurant Chicken Recipe

Italian Restaurant Chicken Recipe

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. YIELD: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

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.

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.

Wine Pairings

Full-Bodied White Wine

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