Here’s Alex’s version of low sodium Veneto Chicken. Inspired by a recent trip to Italy, he thought he would send this in to share with everyone. On behalf of everyone, thanks Alex!
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
- 1/2 cup dry white wine
- 1/4 teaspoon dried oregano
- 1 pinch salt
- 1 pinch ground black pepper
- 2 tablespoons balsamic vinegar
- 1/4 pound fresh mushrooms, sliced
Instructions
- Roll the 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.
