What’s with chicken and prophets? Several Jewish Italian recipes for poultry have Biblical names. Here is one of the most popular examples, which appears in different variations in most cooking books on the topic, from Vitali Norsa, to Servi-Machlin to Joyce Goldstein. It’s not a surprise, because chicken cooked with this technique stays moist and juicy and keeps well for Shabbat! It’s a variation on the basic “pollo in umido”, which Americans call “chicken cacciatore”. The classic recipe is made with a cut-up whole chicken, but if you are in a rush or if you prefer boneless meat, boneless thighs also work well. When I cook boneless meat, I always add the bones to the pot (wrapped in a cloth) and discard them at the end. The bones add tremendous depth to the flavor. You can also add a couple of (koshered) chicken livers.