Chicken Italian Recipe

2.5 3
Chicken Italian Recipe
Chicken Italian Recipe photo by Taste of Home
Publisher Photo

Chicken Italian Recipe

Be the first to add a review
2.5 3
Publisher Photo
This hearty chicken dish is sure to please. A friend gave me the recipe years ago, and I've since added a couple ingredients of my own.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 1-1/4 hours

Ingredients

  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14-1/2 ounces) Italian diced tomatoes
  • 1 cup chicken broth
  • 1/4 cup red wine vinegar
  • 1 can (8 ounces) tomato sauce
  • 1 medium green pepper, julienned
  • 1 medium sweet red pepper, julienned
  • 1 medium onion, chopped
  • 6 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon pepper
  • 2 broiler/fryer chickens (3 to 4 pounds each), cut up and skin removed
  • 1 pound Italian sausage links, sliced
  • Hot cooked spaghetti

Directions

In a large roasting pan, combine the first 13 ingredients. Place the chicken and sausage over tomato mixture.
Bake, uncovered, at 350° for 1-1/4 hours or until chicken is tender and juices run clear, basting occasionally with sauce. Serve with spaghetti. Yield: 10 servings.
Originally published as Chicken Italian in Country April/May 2003, p49

Nutritional Facts

1 each: 296 calories, 15g fat (4g saturated fat), 71mg cholesterol, 995mg sodium, 17g carbohydrate (7g sugars, 3g fiber), 24g protein.

  • 1 can (28 ounces) crushed tomatoes
  • 1 can (14-1/2 ounces) Italian diced tomatoes
  • 1 cup chicken broth
  • 1/4 cup red wine vinegar
  • 1 can (8 ounces) tomato sauce
  • 1 medium green pepper, julienned
  • 1 medium sweet red pepper, julienned
  • 1 medium onion, chopped
  • 6 garlic cloves, minced
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon pepper
  • 2 broiler/fryer chickens (3 to 4 pounds each), cut up and skin removed
  • 1 pound Italian sausage links, sliced
  • Hot cooked spaghetti
  1. In a large roasting pan, combine the first 13 ingredients. Place the chicken and sausage over tomato mixture.
  2. Bake, uncovered, at 350° for 1-1/4 hours or until chicken is tender and juices run clear, basting occasionally with sauce. Serve with spaghetti. Yield: 10 servings.
Originally published as Chicken Italian in Country April/May 2003, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChicken Italian

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review