---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CHICKEN VENETO
  Categories: Poultry, Italian
       Yield: 4 servings
  
       1 lb Ripe tomatoes
       1    Chicken (3 to 3 1/2 lbs)
            Flour for Dredging
       4 tb Olive oil
       1    Onion, halved and sliced
       1    Stalk celery, sliced
     1/2 c  Dry white wine
     1/2 ts Chopped fresh oregano (1/4
            -tsp dried)
            Salt and pepper to taste
       2 tb Balsamic vinegar
     1/4 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
   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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