Chicken Venetian (Pollo alla Veneziana

This could be from anywhere in Ital, but I was given the recipe from a Venetian chef. If you make this, please take a photo and post with the recipe - Thank you.

Keith Vigon @cook_4574654

United Kingdom

This could be from anywhere in Ital, but I was given the recipe from a Venetian chef. If you make this, please take a photo and post with the recipe - Thank you.

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Ingredients

1whole chicken cut up into servong sized pieces, or smaller
Flour - enough to dredge all the chicken
450 grcan of chopped Italian tomatoes1
1large onion, chopped
1celery stalk, chopped
100 grmushrpooms, chopped
125 mldry white wine
1/4 tspdried oregano
1/4 tsprosemary
2 tbsBalsamic vinegar
to tastesalt and pepper
4 tbsoil for frying

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Steps

1

Put the flour onto greaseporof paper and roll the chicken in it until lighty coated
2

Heat the oil over a medium hea, then briefly fry the chicken until it is a medium brown all over.
3

Add the onion and celery, and cook for 2 minutes.
4

Add the tomatoes and wine and stir to mix well. Add the oregano, rosemary salt and pepper.
5

Cover and reduce the heat, and bring to a simmer, cook for 30 minutes, turning the chicken after 15 minutes.
6

Pour in the Balsamic vinegar and add the mushrooms, then cook for about 10 minutes longer.