Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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