Italian Restaurant Chicken Recipe
- 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
- 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.
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.
Reviews for Italian Restaurant Chicken
"I think it is a great recipe for a simple but tasty chicken dinner. A combo of many Italian dishes all in one. I have to wonder what the negative comments expectations were."
"I thought this turned out pretty good. I did a few modifications. I used only chicken breast which I cut into tenders basically then baked them in the oven with salt and pepper and a little oil in the pan/foil liner. For the sauce I used my own quart of canned tomatoes and about half a can (about 7 ounces) tomato paste. The sauce recipe I basically doubled. I used the wine and used some of the liquid from the chicken for added liquid. When I cooked the celery, onion and carrot I used my canned tomato liquid to keep it from burning the bottom of the pan. I used a mandolin to cut the carrots, celery and onion with the julienne cutter. I wasn't sure how it would turn out. I was ready to put a pizza in the oven it if was horrible. I used egg noddles to serve with the chicken and sauce. I think this turned out really well. Maybe for the meh reviews adding tomato paste to sweeten the sauce would help? I do not own a Dutch Oven. I have a large pot with lid I can put in the oven and will act as a Dutch Oven. After I cooked the sauce a bit I threw the chicken in then put the enter thing in the oven at 325 for about 45 minutes. Hope this helps someone when they try the recipe."
"We thought it was just ok. Nothing special. Disappointed."
"not bad, but too time-intense for such lack-luster flavor."
"So So. I would not bother making this again. The flavor did not warrent the prep time/chopping."
"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."
"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."
"This was easy and very good. My husband said immediately that this was a "keeper"."
"Excellent!!! Easy, hearty - served with whole wheat pasta. Made it with the red wine, made it special. Husband asked that I make this again."
"This dish was fantastic. Great flavor and very easy to make."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.