Chicken Veneto Recipe

INGREDIENTS:

1 lb ripe tomatoes

3 lbs chicken

flour, for dredging

4 Tbsp olive oil

1 onion, halved and sliced

1 celery rib, sliced

1/2 cup dry white wine

1/2 tsp fresh oregano, chopped

salt to taste

pepper to taste

2 Tbsp balsamic vinegar

1/4 lb 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 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

5 to 10 minutes. Check

seasoning and serve with hot cooked rice.