1 lb ripe tomatoes
3 lbs chicken
flour, for dredging
4 Tbsp olive oil
1 onion, halved and sliced
1 celery rib, sliced
1/2 cup dry white wine
1/2 tsp fresh oregano, chopped
salt to taste
pepper to taste
2 Tbsp 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 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 5 to 10 minutes. Check
seasoning and serve with hot cooked rice.