Chicken Veneto

1 lb ripe tomatoes
1 chicken (3 to 3 1/2 lbs)
1 flour for dredging
4 tablespoon olive oil
1 onion, halved and sliced
1 stalk celery, sliced
1/2 cup drinking white wine
1/2 teaspoon chopped fresh oregano (1/4 tsp dried)
1 salt and pepper to taste
2 tablespoon 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 for 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 for 5 to 10 minutes. Check seasoning and serve with hot cooked rice. Serves 4.