Chicken veneto

4 servings

Ingredients

Quantity Ingredient
1 pounds Ripe tomatoes
1 Chicken (3 to 3 1/2 lbs)
Flour for Dredging
4 tablespoons Olive oil
1 Onion, halved and sliced
1 Stalk celery, sliced
½ cup Dry white wine
½ teaspoon Chopped fresh oregano (1/4 tsp dried)
Salt and pepper to taste
2 tablespoons Balsamic vinegar
¼ pounds Fresh mushrooms, sliced

Directions

Remove core from tomatoes and cut a cross in the opposite end. Put into boiling water for a few seconds to loosen skins. Peel, cut in half crosswise and squeeze out seeds. Chop and set aside. Wash and dry chicken; cut into serving pieces, discarding neck, back and wing tips; dredge lightly in flour. Heat olive oil in a large saute pan, and brown chicken lightly on both sides. Add onion and celery and cook for 2 minutes. Add the wine, oregano and tomatoes; season with salt and pepper, cover, and let simmer gently for 30 minutes, turning chicken once. Add the Balsamic vinegar and mushrooms; cook another for 5 to 10 minutes. Check seasoning and serve with hot cooked rice.

Serves 4.

Posted by Fred Peters.

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