Side Pannel
Chicken Veneto
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
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 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.
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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