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Chicken Veneto

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      Title: CHICKEN VENETO
 Categories: Poultry, Italian
      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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