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Name: Cucina Ebraica Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 Fryer chicken; 3-to-4-pound,; Salt; 4 tb olive oil; 1/3 c Pitted black olives; 3 Garlic minced; 2 lg Tomatoes peeled, seeded and chopped; 1 tb Chopped fresh sage plus more for garnish; 1 tb Chopped fresh rosemary plus more for garnish; 1 tb Chopped fresh basil plus more for garnish; 1/2 c Dry Red Wine

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INGREDIENTS

1 Fryer chicken; 3-to-4-pound,
Salt
4 tb olive oil
1/3 c Pitted black olives
3 Garlic ; minced
2 lg Tomatoes ; peeled, seeded and chopped
1 tb Chopped fresh sage ; plus more for garnish
1 tb Chopped fresh rosemary ; plus more for garnish
1 tb Chopped fresh basil ; plus more for garnish
1/2 c Dry Red Wine

Servings

INSTRUCTIONS

The Washington Post on Wednesday published this recipe from Joyce Goldsteins new cookbook, "Cucina Ebraica: Flavors of the Italian Jewish Kitchen" (Chronicle Books), which it describes as "a distinctive cuisine that mixes Sephardic, Middle Eastern and Spanish cooking traditions with Italian ingredients and methods."

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.

Per serving (without herbs): 505 calories, 44 gm protein, 6 gm carbohydrates, 31 gm fat, 127 mg cholesterol, 7 gm saturated fat, 229 mg sodium, trace dietary fiber

NOTES

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Cucina Ebraica Chicken

1 Fryer chicken; 3-to-4-pound,
 Salt
4 tb olive oil
1/3 c Pitted black olives
3 Garlic minced
2 lg Tomatoes peeled, seeded and chopped
1 tb Chopped fresh sage plus more for garnish
1 tb Chopped fresh rosemary plus more for garnish
1 tb Chopped fresh basil plus more for garnish
1/2 c Dry Red Wine

The Washington Post on Wednesday published this recipe from Joyce  Goldsteins new cookbook, "Cucina Ebraica: Flavors of the Italian Jewish  Kitchen" (Chronicle Books), which it describes as "a distinctive cuisine  that mixes Sephardic, Middle Eastern and Spanish cooking traditions with  Italian ingredients and methods."

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.

Per serving (without herbs): 505 calories, 44 gm protein, 6 gm  carbohydrates, 31 gm fat, 127 mg cholesterol, 7 gm saturated fat, 229 mg  sodium, trace dietary fiber

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Nutrition

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Serving Size: 1 Serving (551g)
Recipe Makes: 1 Servings

Calories: 352
Calories from Fat: 172 (49%)

Amt Per Serving		% DV

	Total Fat 19.1g	25 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 13.5g
	Polyunsanturated Fat 2.2g
Cholesterol 0mg		0 %
Sodium 412mg		14 %
Potassium 1067.6mg		28 %
Total Carbohydrate 23.7g		7 %
	Dietary Fiber 6.3g	25 %
	Sugars, other 17.4g
Protein 4.3g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 352

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