Casseroled Chicken Veneto Style (Veneto)

Meat

Ingredients

1 tender chicken, dressed- 3 pounds

Olive oil- 1 1/2 tbsps

Butter - 4 tbsps

Onion, sliced - 1

Carrot, finely chopped- 1

Celery, finely chopped - 1 stalk

Dry white wine - 1/2 cup

Italian peeled tomatoes - 10 oz can

Salt and pepper

Cloves - 2

Ground cinnamon - pinch

Fresh button mushrooms- 1 pound

Wipe the chicken and cut it into serving portions.

Heat the oil and butter in a fairly large casserole, and gently saute the onion, carrot and celery. Add the pieces of chicken and brown them lightly, then add the wine and the tomatoes, season to taste with salt and pepper, and flavor with cloves and cinnamon. Continue cooking over a moderate heat until the chicken is tender. The cooking time depends entirely on the quality of the chicken. A young, tender chicken will be ready in about 1 hour, but an elderly bird will do better if allowed longer and slower cooking.

In the meantime, wash and slice the mushrooms. Add the mushrooms to the chicken about 20 minutes before serving.

Serves 4 to 6