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Ezekiel’s Olive Chicken
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.
Ingredients
- (4 servings)
- one chicken, cut into serving pieces 3 or 4 tablespoons olive oil
- 2 cloves garlic, slightly pressed or minced (depending on your tolerance 😉
- 1/3 cup green or/and black olives, pitted
- 1 bay leaf
- 3 tablespoons mix of freshly chopped herbs (sage, rosemary and basil or mint or parsley)
- Salt and freshly ground black pepper to taste
- 3 or 4 tablespoons olive oil
- 2 or 3 peeled tomatoes (I use the canned type),
- 1/3 cup dry wine, red or white
Directions
Rinse the chicken and pat dry.
Heat the olive oil , add the chicken and saute until golden.
Add the salt, pepper, olives, garlic, and herbs, and the chopped (and drained) tomatoes.
Cook for 2 minutes, stirring, then lower the flame and cook covered until tender (about 30 minutes), stirring occasionally.
Now uncover, add the wine, and allow it to evaporate it on high heat.. It's delicious with a side of steamed potatoes or polenta.
https://dinnerinvenice.com/2012/03/28/ezekiels-olive-chicken/
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