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
Italian Restaurant Chicken
Italian Restaurant Chicken
Prep Time
25 min
Cook Time
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
- 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 leaf; sprinkle with basil.
Nutrition Facts
3 ounces cooked chicken with 2/3 cup sauce: 254 calories, 11g fat (2g saturated fat), 73mg cholesterol, 442mg sodium, 12g carbohydrate (1g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.
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