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  Chicken Veneto
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 226
Ingredients:
1 lb Ripe tomatoes
1 Chicken (3 to 3 1/2 lbs)
Flour for Dredging
4 tbsp Olive oil
1 Onion, halved and sliced
1 Stalk celery, sliced
1/2 cup Dry white wine
1/2 tsp Chopped fresh oregano (1/4 tsp dried)
Salt and pepper to taste
2 tbsp Balsamic vinegar
1/4 lb Fresh mushrooms, sliced
Instructions:
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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