Chicken Veneto

Servings:  4
Ingredients:
	  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.