Name: Pollo Ezechiele (Ezekiel’s Chicken)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 small fryer chicken, 2½ to 3 pounds, cut into serving pieces; 1 tablespoon chopped fresh sage, plus extra for garnish (optional); ½ cup dry red wine; Salt and freshly ground black pepper to taste; 1 tablespoon chopped fresh rosemary, plus extra for garnish (optional); 2 large tomatoes, peeled, seeded, and coarsely chopped; 4 tablespoons olive oil; ⅓ cup pitted Mediterranean-style black olives, coarsely chopped; 1 tablespoon chopped fresh basil, plus extra for garnish (optional); 3 cloves garlic, minced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cucina Ebraica

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.

Ingredients

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

Method

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

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