Chicken Veneto

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.