Veneto Chicken

Name: Veneto Chicken
Ingredients: 3 large tomatoes - peeled, seeded and chopped; 1 (3 pound) whole chicken, cut into pieces; 4 tablespoons olive oil; 1 onion, chopped; 1 stalk celery, chopped; 1/2 cup dry white wine; 1/4 teaspoon dried oregano; 1 pinch salt; 1 pinch ground black pepper; 2 tablespoons balsamic vinegar; 1/4 pound fresh mushrooms, sliced

11 ingredients

2 steps

Ingredients

3 large tomatoes - peeled, seeded and chopped
1 (3 pound) whole chicken, cut into pieces
4 tablespoons olive oil
1 onion, chopped
1 stalk celery, chopped
1/2 cup dry white wine
1/4 teaspoon dried oregano
1 pinch salt
1 pinch ground black pepper
2 tablespoons balsamic vinegar
1/4 pound fresh mushrooms, sliced

Directions

1

Dredge chicken lightly in flour. Heat oil over medium-high heat. Fry chicken pieces briefly, turning to brown evenly. Add onion and celery; cook 1 to 2 minutes. Stir in wine and chopped tomatoes. Season with oregano, and salt and ground pepper to taste. Cover, reduce heat, and simmer gently for 30 minutes, turning pieces once.
2

Pour in balsamic vinegar and mushrooms, and cook another 5 to 10 minutes.