This delicious Italian chicken in red sauce recipe is from the “Veneto” cookbook which is a collection of recipes with their roots in the countryside around Venice and many associated with the authors family and grand parents. In the book the author recommends using a free range chicken for this dish to have better flavour and texture also to evoke the flavour of past times in her grandmothers kitchen. You can see more on our chickens here >>

Valeria Necchio Veneto

About The Author Valeria Necchio

Valeria is an Italian born food and travel, writer and photographer. Her work has been featured on a number of publications including Food52, Kinfolk, The Guardian and Die Zeit. She is a food columnist for the Italian newspaper Corriere della Sera. This chicken in red sauce recipe comes from her new cookbook “Veneto” which is published by Faber & Faber. The book is full of recipes that capture the spirit of this often unexplored region and the authors memories of the people and places that make the Veneto so special.

You can find out more about Valeria on her blog:

Ingredients For Chicken In Red Sauce

30ml | 2 tablespoons extra virgin olive oil
30g | 2 tablespoons unsalted butter
1 free-range chicken (about 1.5kg | 3lb 5oz), cut into 6–8 pieces From Morley Butchers
½ golden onion, finely chopped
½ carrot, peeled and finely diced
½ celery stick, trimmed and finely chopped
2 garlic cloves, whole but lightly crushed
120ml | ½ cup dry white wine
30g | 2 tablespoons tomato purée
Fine-grain sea salt and freshly ground black pepper, to taste

Cooking Method For Chicken In Red Sauce

Heat the oil and butter in a heavy-based braising pan large enough to it the chicken pieces in a single layer. Once hot and bubbly, add the chicken, skin-side down, and cook until it has turned golden brown, about 7–8 minutes. Turn the pieces and brown them on the other side for about the same amount of time. Transfer them to a plate and set aside for a moment.

In the same pan, add the battuto (onion, carrot and celery) and the garlic. Cook the vegetables until soft, about 5 minutes, and then return the chicken to the pan. Turn the heat to medium-high and add the wine. Leave it to evaporate until reduced by half, then add the tomato purée whisked together with 60ml water. Stir to coat the chicken in the sauce. Season generously, reduce the heat to low and cover with a lid.

Cook the chicken for 40–45 minutes or until tender and done all the way through. During this time, check that the liquid doesn’t reduce excessively — add a splash of water to keep things ‘saucy’ if necessary. Once done, remove from the heat and allow it to rest for 10 minutes before serving.