Ezekiels Chicken
From angelica14 15 years ago
- 28 minutes to make
- Serves 4
This recipe is taken from Joyce Goldstein's cookbook (and my favorite), La Cucina Ebraica (The Italian Jewish Kitchen). These are the little-known recipes of Jewish people whose families have been living in Rome for hundreds of years. Read more These recipes are a fusion of two cuisines without sacrificing anything from either one. I hope you enjoy this as much as I do. It is very easy to make and results in a dish with a lot of rich flavor. The picture is straight from the book. Thank You Joyce Goldstein! See less
Ingredients
- 2.5 - 3 lbs. of chicken, cut into serving sized pieces. shopping list
- salt and pepper to taste shopping list
- 4 tbsp extra virgin olive oil shopping list
- 1/3 cup pitted Meditteranean style black olives, coursely chopped shopping list
- 3 cloves of garlic, minced shopping list
- 1 tbsp. each of chopped fresh rosemary, sage, and basil shopping list
- 2 large tomatoes, peeled, seeded, and coursely chopped shopping list
- 1/2 cup dry red wine shopping list
How to make it
- Sprinkle chicken pieces with salt and pepper
- warm olive oil in a large saute pan over high heat
- Add chicken pieces and saute until golden on all sides
- Add olives, garlic, herbs, and tomatoes.
- Cover and reduce heat to low. Cook until the chicken is tender - on or about 25 minutes.
- Add red wine to pan.
- Raise the heat to high and cook rapidly to reduce the pan juices for several minutes.
- Transfer to a warmed platter and sprinkle with more of the same fresh, chopped herbs.
- Serve.
The Rating
Reviewed by 4 people-
I just got chicken out of the freezer...
uncoolmom
in Atlanta loved it
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Oh, this is so lovely, olives, wine, tomatoes and chicken - sounds like perfect dinner!
elgab89
in Toronto loved it
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Lovely recipe Angelica..(LOVE your name) :)
* * * * * (5) :)
lanacountry
in Macon loved it
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