- 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
- 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.
- Pour in balsamic vinegar and mushrooms, and cook another 5 to 10 minutes.
03/04/2017
recipepes.com
Veneto Chicken, recipe
PT15M
PT1H
5
455 calories