Poultry: Chicken, Ezekiel's - meat

Posted by : Karen Selwyn

I'm a great fan of Joyce Goldstein's cooking, having eaten in her Square
One restaurant. Therefore, I felt a great sense of anticipation when I
learned she was writing a cookbook about Italian Jewish cooking. 
Apparently, the book has been published because today's WASHINGTON POST
included a recipe from the book. The formal title of the book is "Cucina
Ebraica: Flavors of the Italian Jewish Kitchen."

The article which accompanied the recipe describes Italian Jewish
cooking as a mixture of Sephardic, Middle Eastern and Spanish cooking
traditions with Italian ingredients and methods.

Karen Selwyn

*   *   *   *   *   *

Pollo Ezechiele (Ezekiel's Chicken)

(4 servings)

3-to-4-pound fryer chicken, cut into serving pieces
Salt and freshly ground black pepper to taste
4 tablespoons olive oil
1/3 cup pitted black olives, coarsely chopped
3 cloves garlic, minced
2 large 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)
1/2 cup dry red wine

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.

Source: WASHINGTON POST (on-line edition), 8/26/98

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