| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Poultry, Italian | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Posted by Fred Peters. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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