Chicken veneto
Yield: 4 Servings
Ingredients:
- 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
Instructions:
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. Serves 4. Posted by Fred Peters.
