Chicken Veneto

Yields:	4 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	40 minutes
	Ready In	60 minutes

Ingredients

1	pound	tomatoes	ripe
1	each	chicken	3 to 3 1/2 pounds
1	x	flour, all-purpose	for dredging
4	tablespoons	olive oil
1	each	onion	halved and sliced
1	each	celery stalks	sliced
1/2	cup	white wine	dry
1/2	teaspoon	oregano	chopped, 1/4 teaspoon dried
1	x	salt
1	x	black pepper
2	tablespoons	balsamic vinegar
1/4	pound	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 sauté 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.

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