Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Ripe tomatoes 1/2 c Dry white wine
1 Chicken (3 to 3 1/2 lbs) 1/2 ts Chopped fresh oregano (1/4
Flour for Dredging -tsp dried)
4 tb Olive oil Salt and pepper to taste
1 Onion, halved and sliced 2 tb Balsamic vinegar
1 Stalk celery, sliced 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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