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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (551g)|
|Recipe Makes: 1 Servings|
|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 %|
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Calories per serving: 352
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