Veneto Chicken
8 servings
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
½ cup dry white wine
¼ teaspoon dried oregano
1 pinch salt
1 pinch ground black pepper
2 tablespoons balsamic vinegar
¼ pound fresh mushrooms, sliced
Instructions
Step 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.
Step 2
Pour in balsamic vinegar and mushrooms, and cook another 5 to 10 minutes.
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