Pollo Ezechiele

Ezekiel’s Chicken

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

The biblical name of this dish is a clue to its Jewish origins. It is an adaptation of a classic recipe that appears in La cucina nella tradizione ebraica. Edda Servi Machlin calls a similar recipe pollo baruch, named after her father. She adds a sliced onion and tomato paste instead of tomatoes.


  • 1 small fryer chicken, 2½ to 3 pounds, cut into serving pieces
  • Salt and freshly ground black pepper to taste


Sprinkle the chicken with salt and pepper. Warm the olive oil in a large sauté pan over high heat. Add the chicken pieces and sauté until golden on all sides. Add the olives, garlic, herbs (if using), and tomatoes. Cover, reduce the 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 reduc