Title: CHICKEN VENETO
Categories: Poultry, Italian
Yield: 4 servings
1 lb Ripe tomatoes
1 Chicken (3 to 3 1/2 lbs)
Flour for Dredging
4 tb Olive oil
1 Onion, halved and sliced
1 Stalk celery, sliced
1/2 c Dry white wine
1/2 ts Chopped fresh oregano (1/4
-tsp dried)
Salt and pepper to taste
2 tb Balsamic vinegar
1/4 lb Fresh mushrooms, sliced
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.
