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Italian Restaurant Chicken

 Italian Restaurant Chicken
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
6 ServingsPrep: 25 min. Bake: 50 min.


  • 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


  • 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

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Italian Restaurant Chicken (continued)

Directions (continued)

  • 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: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.