Chicken Veneto

Recipe Ingredients

1 lb	454g / 16oz	Ripe tomatoes
1		Chicken - (3 to 3 1/2 lbs)
		Flour for dredging
4 tablespoons	60ml	Olive oil
1		Onion - halved and sliced
1		Celery - sliced
1/2 cup	118ml	Dry white wine
1/2 teaspoon	2.5ml	Chopped fresh oregano - (1/4, tsp dried)
		Salt and pepper to taste
2 tablespoons	30ml	Balsamic vinegar
1/4 lb	113g / 4oz	Fresh mushrooms - sliced

Recipe Instructions

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.

Source:
The James Whitcomb Riley Cookbook

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