Title: Chicken Veneto
Categories: Italian Poultry
Yield: 4 Servings

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, 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.

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