Cucina ebraica chicken

Yield: 1 Servings

Measure Ingredient
1 \N Fryer chicken; 3-to-4-pound, cut into serving pieces
\N \N Salt and freshly ground black pepper to taste
4 tablespoons Olive oil
⅓ cup Pitted black olives; coarsely chopped
3 \N Cloves garlic; minced
2 larges Tomatoes; peeled, seeded and coarsely chopped
1 tablespoon Chopped fresh sage; plus extra for garnish, (optional)
1 tablespoon Chopped fresh rosemary; plus extra for garnish, (optional)
1 tablespoon Chopped fresh basil; plus extra for garnish, (optional)
½ cup Dry red wine

The Washington Post on Wednesday published this recipe from Joyce Goldstein's new cookbook, "Cucina Ebraica: Flavors of the Italian Jewish Kitchen" (Chronicle Books), which it describes as "a distinctive cuisine that mixes Sephardic, Middle Eastern and Spanish cooking traditions with Italian ingredients and methods." Sprinkle the chicken with salt and pepper. Warm the olive oil in a large saute pan over high heat. Add the chicken pieces and saute until golden on all sides. Add the olives, garlic, tomatoes and sage, rosemary and basil (if using). Cover, reduce heat to low and cook until the chicken is tender, about 25 minutes.

Uncover the pan and add the red wine. Raise the heat to high and cook rapidly to reduce the pan juices. Adjust the seasonings. Transfer to a large warmed platter and sprinkle with more fresh herbs, if desired. Serve at once.

Per serving (without herbs): 505 calories, 44 gm protein, 6 gm carbohydrates, 31 gm fat, 127 mg cholesterol, 7 gm saturated fat, 229 mg sodium, trace dietary fiber

Posted to JEWISH-FOOD digest by sandy beber <s.l.beber@...> on Aug 28, 1998, converted by MM_Buster v2.0l.

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