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.