🫙 From the Spice Rack
Chicken Veneto
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 ...
maineasy
Ingredients7 items
Ingredients
- 1lbripe tomatoes
- 1chicken (3 to 3 1/2 lbs)
- 1onion, halved and sliced
- 1stalk celery, sliced
- 1/2cup dry white wine
- 1/2tsp chopped fresh oregano (1/4
- 1/4lbfresh mushrooms, sliced
Directions
- 1
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
- 2
Put into boiling water for a few seconds to loosen skins
- 3
Peel, cut in half crosswise and squeeze out seeds
- 4
Chop and set aside
- 5
Wash and dry chicken
- 6
cut into serving pieces, discarding neck, back and wing tips
- 7
dredge lightly in flour
- 8
Heat olive oil in a large saute pan, and brown chicken lightly on both sides