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8 servings
Ingredients:
3 large tomatoes - peeled, seeded and chopped1 (3 pound) whole chicken, cut into pieces4 tablespoons olive oil1 onion, chopped1 stalk celery, chopped1/2 cup dry white wine1/4 teaspoon dried oregano1 pinch salt1 pinch ground black pepper2 tablespoons balsamic vinegar1/4 pound fresh mushrooms, sliced
Instructions:
Dredge chicken lightly in flour.Heat oil over medium-high heat.Fry chicken pieces briefly, turning to brown evenly. Add onion and celery; cook 1 to 2 minutes.Stir in wine and chopped tomatoes.Season with oregano, and salt and ground pepper to taste.Cover, reduce heat, and simmer gently for 30 minutes, turning pieces once.Pour in balsamic vinegar and mushrooms, and cook another 5 to 10 minutes.
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