Free Recipe Chicken Veneto
Recipe Type: Free Poultry Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 4
Ingredients for Chicken Veneto 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
Chicken Veneto Preparation
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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