• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Chicken Veneto

  • Recipe Submitted by on

Category: Poultry, Italian

 Ingredients List

  • 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.

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