This dish hails from Venice, Italy. Chicken is fried them simmered with oregano, mushrooms and balsamic vinegar.
Something else. Great recipe. I used boneless thighs fried them in olive oil and garlic. I also added thyme. Very flavourful, but next time I will double the sauce portion. I didn't bother with peeling the tomatoes...but I did seed the tomatoes as the recipe called for. If there was a difference to peel the tomatos, i'm not sure what benefit that would give me, because the dish was excellent without the extra work in peeling the tomatoes. - 18 Jul 2008
My husband tasted it before I did and commented "Lacks depth" Totally spot on - very ordinary! - 21 Mar 2012
It's great to have a new chicken recipe that isn't boring. Very unique and flavourful. Big hit! - 18 Jul 2008