3 tablespoons olive oil
4 large onions, halved and sliced
3 tablespoons salt
1 (15.5 ounce) can whole peeled tomatoes with juice
1 red bell pepper, seeded and chopped
1/2 cup chopped celery
1 (10 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
2 tablespoons balsamic vinegar
4 cubes chicken bouillon
Heat olive oil in large skillet over medium heat. Saute onions and salt until onion is translucent. While onion is cooking, heat tomatoes, red pepper, celery, cream of mushroom soup, chicken soup, and balsamic vinegar in large saucepan in hot water. Cover, remove lid, and place skillet in broiler.
Place chicken in skillet along with onion, tomatoes, bell pepper, celery, and cream of mushroom soup. Cook over medium heat for 10 to 15 minutes, or until chicken is cooked through and no longer pink.
Power up the broiler pan by placing tomatoes with juice and vinegar in the saucepan. Pour chicken over all and brown; serve with orange wine.