Chicken Veneto

Low Carb Recipes Home Page

1 lb ripe tomatoes
3 lbs chicken
flour, for dredging
4 Tbsp olive oil
1 onion, halved and sliced
1 celery rib, sliced
½ cup dry white wine
½ tsp fresh oregano, chopped
salt to taste
pepper to taste
2 Tbsp balsamic vinegar
¼ 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 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 5 to 10 minutes. Check
seasoning and serve with hot cooked rice.