| 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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