Recipe - Chicken Veneto

1 pound Ripe tomatoes
1 Chicken (3 to 3 One half lbs)
Flour for Dredging
4 tablespoon Olive oil
1 Onion, halved and cut or sliced up
1 Stalk celery, cut or sliced up
One half cup Dry white wine
One half teaspoon Chopped fresh oregano (1/4
tsp dried)
Salt and pepper to taste
2 tablespoon Balsamic vinegar
One fourth pound Fresh mushrooms, cut or sliced up

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini