Cucina Ebraica Chicken
| Yield: | 1 Servings |
| Categories: |
| 1 | Fryer chicken; 3-to-4-pound, cut into serving pieces | |
| Salt and freshly ground black pepper to taste | ||
| 4 | tb | Olive oil |
| 1/3 | c | Pitted black olives; coarsely chopped |
| 3 | Cloves garlic; minced | |
| 2 | lg | Tomatoes; peeled, seeded and coarsely chopped |
| 1 | tb | Chopped fresh sage; plus extra for garnish, (optional) |
| 1 | tb | Chopped fresh rosemary; plus extra for garnish, (optional) |
| 1 | tb | Chopped fresh basil; plus extra for garnish, (optional) |
| 1/2 | c | Dry red wine |
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