Chicken Veneto Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Ripe tomatoes,
1: Chicken, 3 to 3 1/2 lbs
Flour for Dredging,
4 tbsp: Olive oil,
1: Onion, halved and sliced
1 Stalk: celery, sliced
1/2 cup: Dry white wine,
1/2 tsp: Chopped fresh oregano, 1/4 tsp dried
Salt and pepper to taste,
2 tbsp: Balsamic vinegar,
1/4 lbs: Fresh mushrooms, sliced
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp