Venetian Chicken in Tomato Sauce ( Pollastro in Squaquacio)

"We enjoy this recipe and its one we fall back on alot when making chicken. Its relatively easy with not alot of fuss. I found the recipe in Culiaria European Specialties. Italians like their chicken free range and often do their slaughter and pluck at home."
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Ready In:
1hr 10mins




  • Preheat oven to 400 degree F.
  • Soak mushrooms in lukewarm water for 15 minutes.
  • Cut the chicken into 4 pieces.
  • Peel and quarter the onions, and cut up the tomatoes into small pieces.
  • Put the onions, tomatoes, mushrooms in their soaking liquid, garlic, basil, red wine, and a pinch of sugar in a roasting pan and mix well.
  • Season the chicken pieces with salt and pepper, then place into the pan as well. Skin side up.
  • Add butter and olive oil and roast for 1 to 1 ½ hours.
  • Remove the meat from the sauce and keep warm.
  • Press the sauce through a sieve, thicken if necessary, season to taste with salt and pepper and serve separately.
  • Grilled polenta and the same wine used in the sauce make a good accompaniment.

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