VENETO CHICKEN

Veneto Chicken image

A chicken dish fit for a gondola ride - 'Veneto' means this recipe originated in Venice, Italy! Serve with rice.

Provided by CHRISTYJ

Categories World Cuisine Recipes European Italian

Time 1h5m

Yield 8

Number Of Ingredients 11

Ingredients

3 large tomatoes - peeled, seeded and chopped
1 (3 pound) whole chicken, cut into pieces
4 tablespoons olive oil
1 onion, chopped
1 stalk celery, chopped
½ cup dry white wine
¼ teaspoon dried oregano
1 pinch salt
1 pinch ground black pepper
2 tablespoons balsamic vinegar
¼ pound fresh mushrooms, sliced

Steps:

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.

Nutrition Facts : Calories 463.1 calories, Carbohydrate 5.7 g, Cholesterol 127.7 mg, Fat 32.6 g, Fiber 1.3 g, Protein 32.9 g, SaturatedFat 8.3 g, Sodium 129.8 mg, Sugar 3.4 g