Name: Chicken Veneto
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

Wisdom can be none other than the eternal Son of God. The Apostle Paul calls Him “the wisdom of God” (1 Corinthians 1:24). In Him “are hidden all the treasures of wisdom and knowledge” (Colossians 2:3).If you want to get to know the God of wisdom, study the life of Jesus Christ. As a boy, He “kept increasing in wisdom and stature, and in favor with God and men” (Luke 2:52). When He began His public ministry, He taught with such penetrating perception and amazing authority that people asked, “Where did this man get this wisdom, and these miraculous powers?” (Matthew 13:54) He confronted the hypocritical scribes and Pharisees with such crisp thinking that they could not answer Him (e.g. Matthew 22:46). They had the finest theological minds of the day, but their mouths were stopped before the wisdom of Jesus Christ. God gave the world the most complete and comprehensive demonstration of His wisdom possible when He sent His Son to earth.

Richard Strauss

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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