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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