Chicken Veneto
Yield
4 servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
tomatoes
ripe |
|
| 1 | each |
chicken
3 to 3 1/2 pounds |
*
|
| 1 | x |
all-purpose flour
for dredging |
*
|
| 4 | tablespoons |
olive oil
|
|
| 1 | each |
onions
halved and sliced |
|
| 1 | each |
celery stalks
sliced |
|
| ½ | cup |
white wine
dry |
*
|
| ½ | teaspoon |
oregano
chopped, 1/4 teaspoon dried |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 2 | tablespoons |
balsamic vinegar
|
|
| ¼ | pound |
mushrooms
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
tomatoes
ripe |
|
| 1 | each |
chicken
3 to 3 1/2 pounds |
*
|
| 1 | x |
all-purpose flour
for dredging |
*
|
| 6E+1 | ml |
olive oil
|
|
| 1 | each |
onions
halved and sliced |
|
| 1 | each |
celery stalks
sliced |
|
| 118 | ml |
white wine
dry |
*
|
| 2.5 | ml |
oregano
chopped, 1/4 teaspoon dried |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 3E+1 | ml |
balsamic vinegar
|
|
| 113.4 | g |
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 sauté 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.
